Poached Pears in Chocolate Raspberry Sauce Recipe

 
Ingredients
• 6 small fresh pears, ripe
• Fresh lemon juice
• 1 1/2 cups pear nectar
• 1/4 cup semi-sweet chocolate chips
• 1 (1-oz.) package Unsweetened frozen raspberries, thawed

Preparation
1. Peel pears under cold, running water. Leave them whole with stems intact. (A vegetable peeler works best for this.)

2. Brush pears with lemon juice to prevent browning.

3. Combine pear nectar and pears in a large saucepan and cook over low heat for 20 to 25 minutes, testing frequently to see if pears are cooked. (Cooked pears should still be firm to the touch.)

4. Carefully remove cooked pears from juice and chill. Reserve the cooking liquid.

5. When ready to serve, bring cooking liquid to a rapid boil and boil until reduced to about 1/4 cup.

6. Add chocolate chips to liquid and stir until melted and sauce is smooth.

7. To serve, spoon about 1 tablespoon of the chocolate sauce and 1 tablespoon of the raspberry sauce onto each plate. Stand up the pear on the bed of sauce.

Raspberry sauce: Puree raspberries in a blender or food processor. Strain through a fine sieve, pressing with the back of a spoon to get as much liquid as possible.

• Pear Nectar Recipes index