Pears are poached in a vanilla syrup, then served with dark chocolate sauce.
Great idea! My pears discolored a bit in the pot despite following the lemon juice instruction. I cored them from the bottom to keep the stems intact and only cooked mine for about 5 minutes before removing them from the heat - and they were perfectly tender without being mushy. I skipped the coffee liquor and maraschino, added a little vanilla to the chocolate and garnished with lemon zest and sugared almonds. Very pretty and delicious, thanks! - 19 Aug 2008 (Review from Allrecipes US | Canada)
I don't understand why you don't core the pears. This is a tasty recipe but could be easier to eat. Next time I will core them (and keep an eye on them in case they don't need 15 min. of cook time). Good chocolate sauce! - 05 Apr 2004 (Review from Allrecipes US | Canada)
This was very good, but I ended up making a different chocolate sauce. I do not care for bittersweet chocolate, so I made it again with semi-sweet, a sliver of butter and a little milk. Much better. I cored the pears before cooking, and they were sweet and tender. I also garnished with fresh strawberries. Easy and tasty! - 15 Nov 2006 (Review from Allrecipes US | Canada)