- 6 firm pears
- 1 bag frozen raspberries or 2 containers of fresh raspberries
- 1 bottle port wine
- 1 vanilla bean
- 4 tablespoons sugar
- 8 ounces semisweet chocolate chips
- 2 cups whipping cream
- Powdered sugar
Peel and core the pears leave whole. Place them in a saucepot with vanilla bean and Port wine. Bring to a boil and cook until the alcohol is burned off, drop heat to a simmer and add in the pears, making sure they are submerged. Pears should simmer for at least 35 to 40 minutes.
Remove the pears once they are tender.
Return the port to a simmer and cook until reduced by 3/4 and syrupy.
In a small sauce pan add, 4 tbsp. sugar, and the bag of raspberries. Pour some port wine in, just enough to barely cover the berries. Heat on med. heat until it boils. Reduce the heat to med-low and stir occasionally until the berries are soft and breaking apart. Remove from heat and let cool.
Place a med bowl lined with 3-4 layers of cheese cloth set aside. Once the berries are cooled down, pour the berries into the lined bowl. Grabbing the extra cloth hanging around the bowl, bring it up and start twisting the cheese cloth and squeezing, so that the berry juice drips into the bowl.
Squeeze as much of the juice out as you can and discard the cheesecloth with the pulp inside. You now have a seedless raspberry sauce. Use the reduced wine sauce, and add to the raspberry sauce.
In a small saucepan, melt chocolate chips on low heat. Once melted, whisk in 2-3 tbsp. of cream and cook until creamy, and shiny. Remove from the heat and let cool. Whip cream to stiff peaks. Sweeten with powdered sugar and some vanilla bean. Set aside to chill.
Once pears are cooled down, place on plate in a pool of raspberry sauce. Fill the pear with chocolate sauce and top with whipped cream. Garnish top of pear with Swirls of chocolate and raspberry sauce.
Squeeze the chocolate sauce in the center of the pear!
and… walla… a delcious romantic desert for 2!