8 firm, slightly under-ripe pears, such as D'Anjou or Bartlet
Fresh raspberries (optional)
1/2 cup heavy whipping cream
1 4-oz. package semi-sweet chocolate, chopped
Sweet Cream Sauce
1/3 cup heavy whipping cream
1 tsp sugar
First, zest orange peel into large strips using a paring knife and set aside.
Juice orange. Then place orange juice, wine, sugar, water, cinnamon, and cloves in slow cooker/ceramic pot. Cook on LOW and stir until sugar is dissolved. Add zest to poaching liquid.
Meanwhile peel pears, leaving stems intact. Working from bottom, remove core and seeds using a melon baller or paring knife. Add pears to poaching liquid. Cover and cook 3 hours on LOW or until tender. Stir gently occasionally to turn pears over in liquid.
For the Chocolate Sauce, place cream in small microwave-safe bowl. Heat on high 30â60 seconds or until boiling. Add chocolate and whisk until smooth. Chill until ready to serve. Makes about 1 cup.
For the Sweet Cream Sauce, combine cream and sugar in small saucepan. Bring to a full boil, stirring constantly. Remove from heat and cool completely.
To serve, drain pears well on paper towels and discard excess syrup. Spoon Chocolate Sauce onto dessert plate and drizzle with Sweet Cream Sauce. Place pear onto sauce and garnish with fresh raspberries, if desired.
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