Preparation:
In a saucepan combine the champagne, water, sugar, orange rind, cinnamon and vanilla, bring to a boil, stirring, and simmer until sugar is dissolved. Arrange pears in poaching liquid, cover with a round of parchment or wax paper and simmer, turning occasionally, 10 minutes, or until just tender.
Transfer pears to a bowl and strain liquid over them. Chill, covered, for up to 2 days. With a spoon, transfer to a plate. Reduce poaching liquid until syrupy, let cool. Melt chocolate, dip the bottom half of each pear in chocolate and transfer to a serving platter. Chill for at least 2 hours or up to 6. Before serving, drizzle pears with syrup and garnish with cranberries. |
