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 Pears Poached in Sauternes with Chocolate SauceNovember, 2005 Serves 4 / Pears are a perfect match for sweet, light dessert wines, and chocolate adds a special-occasion touch. This recipe from Nora Pouillon, owner of Restaurant Nora in Washington, D.C., uses a half-bottle (called a split) of Sauternes, made from Sémillon, Sauvignon Blanc, and Muscatel grapes shriveled to concentrated ripeness. Barsac or late-harvest wines can be substituted. Make sure pears are fully ripe for best flavor. 4 ripe Bosc or Anjou pears, peeled 1/2 bottle or 2 cups Sauternes or other sweet dessert wine Peel from 1/2 lemon 4 whole cloves 4 ounces semisweet chocolate 1/4 cup light whipped cream Mint leaves, for garnish 1. Use a small melon baller or a pointed vegetable peeler to scoop out seeds and core from the bottom of the pears, leaving pears whole. 2. Pour wine into a nonreactive saucepan just large enough to hold the pears in a single layer. Add lemon peel and cloves and bring to a boil. Add pears, reduce heat to medium-low, cover, and simmer until tender, 10–15 minutes, occasionally turning pears for even cooking. 3. Remove pears from saucepan and keep warm. Boil remaining liquid until wine is reduced to 1/2 cup and has a syrupy consistency. Remove saucepan from heat and remove cloves. Add chocolate and stir to melt and combine. Sauce will thicken as it cools. 4. Place each pear on a rimmed dessert plate and spoon one-fourth of the chocolate sauce over and around it. Garnish with a 1 tablespoon light whipped cream and a mint leaf. PER SERVING: 254 cal, 41% fat cal, 12g fat, 2g sat fat, 8mg chol, 2g protein, 37g carb, 2g fiber, 7mg sodium |