Ingredients
Method
1.The water, port, sugar, rind and juice in a large saucepan. Add pears, bring to the boil. Reduce heat, simmer, covered, for 15 minutes or until pears are tender. Cool pears in syrup (or pears can be served warm).
2.Remove pears from syrup with a slotted spoon, strain syrup into a medium heatproof bowl. Return 2 cups of the strained syrup to the pan (discard the remaining syrup), bring to the boil. Boil, uncovered, for 15 minutes or until syrup is reduced to about ½ cup, stir in cream, simmer until slightly thickened.
3.Add chocolate, stir until smooth. Serve pears drizzled with chocolate sauce.
If you can’t find corella pears, use four beurre bosc pears instead. The same quantity of red wine can be used in place of the port; the end result may not be as sweet, so adjust sweetening accordingly. Pears can be reheated gently in the syrup, or served cold. You can sprinkle some fine strips of orange rind over the pears to serve.
Note
