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Poached Pears With Chocolate Sauce

4 to 8 servings

• 2 cups water
• 1 cup sugar
• Cinnamon stick
• 1 to 2 whole cloves
• 4 to 5 strips orange peel
• 4 ripe yet firm Bosc pears, washed and unpeeled
• Chocolate Sauce (see accompanying recipe)

In a large saucepan, place water and sugar and bring to a boil. Add cinnamon stick, cloves and orange peel. Submerge whole pears in the syrup and lower heat to a simmer. Cook until pears can be pierced with a knife with some resistance remaining, about 15 to 20 minutes, depending on ripeness of pears.

When pears are done, leave them in the pan until they are cool enough to handle. Carefully remove them from the pan, cut in halves and core. Place halves flat side down on a dessert plate and serve with chocolate sauce, and if you like, vanilla ice cream.

(From Robert Arbor of Le Gamin in New York City.)

Chocolate Sauce

• Makes 1 1/2 cups
• 6 ounces good-quality bittersweet or semisweet chocolate
• 3/4 cup heavy cream

Break chocolate into pieces. Place in a heavy-bottomed saucepan with cream and bring to a boil. Stir constantly until all the chocolate melts into the cream. The sauce should be thick and fluid. Serve warm.

(Adapted from Robert Arbor of Le Gamin in New York City.)

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