Vanilla Poached Pears with Bittersweet Chocolate
- 1 1/2 cups dry white wine (such as pinot grigio or sauvignon blanc)
- 1/4 cup sugar
- Fine zest of two lemons
- 1 vanilla bean
- 4 Bartlett or Bosc pears (medium ripe), peeled, cored, and quartered
- 5 ounces bittersweet chocolate, coarsely chopped
- In a medium-large saucepan, add wine, sugar, and lemon zest. Slice the vanilla bean lengthwise and scrape the seeds from the pod. Mash the seeds into the liquid. Over medium heat, cook the liquid for 2 minutes.
- Add the pears to the syrup and continue to cook for 20 to 25 minutes or until tender. Baste the pears several times as they cook.
- Once pears are done, make the chocolate sauce. In a double boiler over barely simmering water, melt the chocolate (or use the bowl-and-saucepan method described on the next page). Place 4 pieces of pear in a bowl and spoon 2 tablespoons of the liquid over the fruit, then lightly drizzle the pears with chocolate. Repeat for each serving. Enjoy immediately.
Per serving: 394 kcal cal., 11 g fat (6 g sat. fat), 65 g carb., 8 g fiber, 50 g sugar, 2 g pro., 35 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet