Make Ahead

Chocolate Covered Pears Poached in Mulled Wine

February 10, 2012
3 Ratings
  • Serves 4
Author Notes

With some chocolate sauce left over from a Hot Mess, I stared at some pears on my counter and thought of ways to combine red wine and chocolate - a favorite combination. This is a very easy and pretty dessert, and both the sauce and the poached pears can be made in advance and quickly assembled after a Valentine's Day meal. —Bevi

What You'll Need
  • For the Poached Pears
  • 2 under ripe pears, peeled, with a little skin on the top and stem left intact if possible
  • 1 cup red wine
  • 1/2 cup sugar - vanilla sugar if possible
  • 1 2-inch slice of orange peel
  • 1/4 teaspoon cinnamon
  • 1 pinch ground black cardamom
  • 1 quick dash of cayenne pepper
  • For the Spicy Chocolate Sauce
  • 1 cup heavy cream
  • 1/2 cinnamon stick
  • 1 tablespoon agave syrup
  • 1/4 teaspoon ancho passila
  • 1 pinch ground black cardamom
  • 1 2-inch piece of orange peel
  • quick shake of cayenne pepper
  • 4 ounces semi-sweet chocolate chips
  1. For the Poached Pears
  2. Cut the peeled pears in half, north to south, and scoop out the seeds with a small spoon or melon ball. Gently and carefully try to pull out the fiber that runs from the belly of the pear to the bottom.
  3. Add the wine and the sugar to a medium sauce pan and stir until the sugar is dissolved. Bring to a simmer, and add the rest of the ingredients, except the pears. Cook for a few more minutes to blend the flavors, and then add the pear halves.
  4. Cook very slowly on low heat, turning the pears occasionally so the red wine mixture permeates the entire pear halves. Cook for about 20 minutes, or until the liquid is reduce by half, and lightly syrupy. Allow the pears to cool in the liquid to room temperature, and then place the pears and the poaching liquid in a container and place in the refrigerator. Turn the pears every now and then.
  1. For the Spicy Chocolate Sauce
  2. Heat 1 cup of the heavy cream, agave syrup, and the spices in a medium saucepan. Bring to a quick simmer. Add the orange peel, the cinnamon stick, and the cayenne pepper. Reduce heat and cook for a few more minutes. Turn off the heat and allow the cream to sit in order to be infused for an hour.
  3. Heat the chocolate chips in a bowl placed over a saucepan of simmering water. When the chocolate is melted, gradually add the infused cream, stirring constantly. Allow the chocolate to cool just a bit to make dipping easier.
  4. To dip the pears in chocolate sauce: Take the cooled pears out of the poaching liquid, and pat gently with a paper towel. Dip the pear half in the chocolate sauce, allowing the dipped pear to cool a little. Use a spoon to cover the pear with more chocolate sauce. Place the pears over a rack with some parchment paper underneath the rack. Place the pears in the refrigerator for about 30 minutes to allow the chocolate to set.
  5. To assemble: Spoon a heaping tablespoon of the poaching liquid in a small single serve dessert bowl. Place the pear in the bowl, and if you would like, place a dollop of whipped cream atop the pear. Decorate with shaved chocolate and a few thin slices of the macerated orange peel from the poaching liquid.

See what other Food52ers are saying.

  • AntoniaJames
  • Bevi

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

2 Reviews

AntoniaJames February 10, 2012
You are totally on a roll, bevi! (Meanwhile, I'm limited to drooling over others' submissions, in this endless chain of conference calls, drafting, revising, dealing with five client emergencies at once, etc. that is my life . . . through the weekend, alas, as well . . . ) Love the recipe and yes, this would be the perfect Valentine's Day dessert. ;o)
Bevi February 10, 2012
Thank you so much, AJ. I just love the smoky taste of the black cardamom. Just a little dab will do it! I hope you can take a little break to enjoy the weather or the kitchen, or both!