Whisky-Maple Poached Pears With Chocolate Sauce

1. 1

   Pre-heat oven to 350 degrees.

2. 2

   Peel, halve and core the pears.

3. 3

   In an oven-proof saucepan large enough to hold all the pears, cut-side down, combine the maple syrup and 3 tbsp butters over medium heat, whisking to combine. Once the butter is melted add the whisky and simmer until the alcohol is mostly cooked out (3-5 minutes). Add vanilla extract. Add pears to the pan cut-side down and saute 5 minutes (reduce heat if liquid is boiling to rapidly and reducing).

4. 4

   Transfer pears to oven for 10-15 minutes depending on size of pears. Remove once cook through and softened, but still firm.

5. 5

   Remove pears from pan and set aside. Return pan to stove, and over medium low heat whisk in the remaining 1 tbsp butter to thicken the poaching liquid--it should take on a soft caramel-like consistency. Serve pears drizzled with the poaching liquid and chocolate sauce.

6. 6

   Chop the chocolate finely. Combine in microwave safe container with the cream and microwave on high for 30 seconds. Remove and whisk to combine. Add more cream if necessary for a pourable consistency.

* Per serving · 4 servings · Values may vary.