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Poached Pears Dipped in Dark Chocolate
Preparation time: approx.
- 3 ea pears, peeled and cored
- 1 cup red wine (Zinfandel)
- 1/4 cup Crescendo Cherry Balsam
- 1/2 tbsp fresh ginger (grated)
- 1 cup sugar
- as needed water
- 3 oz dark chocolate
- 1 oz butter
- 1 oz Crescendo 'Orange' Extra Virgin Olive Oil
- 1/2 cup slivered almonds
- 1 ea cinnamon stick
Directions:
- Place the zinfandel, Crescendo Cherry Balsam, ginger, cinnamon, and sugar in a 2qt sauce pan.
- Bring to a simmer over medium heat.
- Add pears and enough water to cover them.
- Return the liquid to a simmer and then turn the heat down to low.
- Let the pears cook until a knife can pierce half way in with gentle pressure. At this point add about a half dozen ice cubes to the water and move the whole pan to the fridge.
- Set up a double boiler and in the top bowl over low heat. Into the bowl place the dark chocolate, butter, and Crescendo ‘Orange’ Extra Virgin Olive Oil stir this mixture occasionally until it is smooth in texture.
- Remove the pears from the fridge and blot dry. Place the almonds into a small bowl
- Carefully dip each pear one third to half way into the chocolate and then into the almonds. Serve in a bowl with a small scoop of vanilla ice cream.
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