Poached Pears with Mocha Sauce

This is an indulgent fruit dessert that would please the chocolate lover in all of us. I did not core the pears because I wanted the presentation with the stems. If you do choose to core them, be sure to use a good apple corer to do the job as it is fairly impossible to do this with a knife and keep them intact. I have a good Henckels corer that I swear by for applications such as this.

 

2 Bartlett pears

2 cups water

1 Tsp vanilla extract

1 Tbsp cinnamon

1/2 Tsp nutmeg

2 Tbsp brown sugar

1 Tbsp baking cocoa

1 Tsp flour

6 Tbsp milk

1 Tbsp spreadable butter

Recipe Adapted from What 2 Cook

 

Peel pears, leaving the stems intact. Trim a tiny bit of fruit off the bottom, just enough for the pears to sit flat in a saucepan. Add the water, vanilla, cinnamon, and nutmeg and bring to a boil. Once boiling, reduce heat and cover for 35-45 minutes, poaching pears until they are tender. Drain pears and place on dessert plates.



While pears are cooling, combine remaining ingredients in a small saucepan. Bring to a boil over medium heat, stirring constantly. Once boiling, stir constantly while sauce thickens (1-2 minutes) and then drizzle over pears.