Poached Pears with Chocolate Cherry Bourbon Sauce

Name: Poached Pears with Chocolate Cherry Bourbon Sauce
Prep time: 30 min
Cook time: 30 min
Yield: Serves 4 - 8
Ingredients: [[[For the pears:]]]; 4 ripe, still firm pears (any variety); 4 ½ cups water; ½ cup honey; ½ cup sugar; 2 cinnamon sticks, broken in half; ½ teaspoon ground cinnamon; 3 star anise pods, broken into pieces; 1 teaspoon ground cloves; ½ teaspoon ground nutmeg; ½ teaspoon ground ginger; [[[For the Bourbon Sauce:]]]; ½ cup [[Chukar® Chocolate Cherry Desert Sauce]]; 2 tablespoons Bourbon Whiskey; 1 tablespoon orange juice; 1 ½ - 2 tablespoons heavy cream; pinch of salt

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30 minutes

Serves 4 - 8

Ingredients

For the pears:
½ teaspoon ground nutmeg
1 ½ - 2 tablespoons heavy cream
1 tablespoon orange juice
2 tablespoons Bourbon Whiskey
½ cup Chukar® Chocolate Cherry Desert Sauce
For the Bourbon Sauce:
½ teaspoon ground ginger
1 teaspoon ground cloves
4 ripe, still firm pears (any variety)
3 star anise pods, broken into pieces
½ teaspoon ground cinnamon
2 cinnamon sticks, broken in half
½ cup sugar
½ cup honey
4 ½ cups water
pinch of salt

Directions

Peal pears and cut then in half from top to bottom, leaving the stem intact. Gently scoop out the middle of the pear with a spoon and set pears aside.
To create a poaching syrup, combine water, sugars and spices in a medium sized pot. Stirring occasionally, bring the mixture to a boil. Once boiling, turn the poaching syrup to a simmer and gently drop pears into the hot liquid. Simmer, covered, for 20 to 30 minutes or until the pears can easily be pierced with a fork.
While the pears are cooking, in a small sauce pan, over medium-low heat, melt Chukar® Chocolate Cherry Desert Sauce. Once the sauce is warm add bourbon and orange juice. Stir well. Add salt and cream to taste and stir until well combined.
Remove pot from heat and set aside to cool.
Remove pears form poaching syrup and allow to rest for 10 minutes.
Drizzle Chukar® Chocolate Cherry Desert Sauce over pears and serve in a pool of spiced poaching liquid.