Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium firm -- ripe pears, peeled,
with stem intact
5 1/2 cups brut champagne
3/4 cup water
3/4 cup sugar
2 strips orange rind
1 cinnamon stick
1 vanilla bean -- split lengthwise
1/2 cup dried cranberries
5 1/2 cups chocolate chips melted over a double
boiler |
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. |
