Red Wine Poached Pears with Chocolate Filling

Made this for Mother's Day and it was a hit! I used both Bosc and Anjou pears and found the Bosc to work better. I topped the pears with a tablespoon of mascarpone before drizzling the sauce over the dish. Next time I'll us a bit of corn starch after removing the pears for a thicker sauce but I wouldn't change anything else. The sauce that this makes is AMAZING and would stand on it's own as a topping for ice cream or cheesecake which could make for some interesting pairings.

Very easy and supper yummy! I was able to poach 6 pears with the recipe above. I dug out extra pear flesh from the core area for extra chocolate filling.

This was delicious! Even better the second day when flavors had time to marinate. I did not use the chocolate sauce; just served it warm with mascarpone cheese at room temperature.

I made these for Thanksgiving. All that I did differently was I cooked them for a bit longer than the recipe calls for because my pears were still pretty firm. Once they softened up though and the wine sauce reduced, it was pure love. I ended up cutting them in half and drizzling dark chocolate sauce on top. They were a hit!

Yum! nice and easy! And did I mention YUM!