Cherry Poached Pears with Dark Chocolate Sauce From the kitchen of Big Andy!

• 4 firm Bosc pears
• 2 ½ cups cranberry-cherry juice
• 1 ½ cup white Zinfandel
• 2/3 cup sugar
• 2 ¼ tsp cornstarch
• 4 T unsweetened cocoa
• 2 tsp butter

Peel pears; remove core from bottom end, leaving stem intact. (you can slice ¼ inch so pear can sit flat)

Place pears; stem up, in a deep saucepan. Combine juice and wine; pour over pears. Bring to a boil, cover, reduce heat, and simmer 15-20 min or just until pears are tender, basting occasionally.

Remove pears from liquid using a slotted spoon. Reserve 3 T poaching liquid; discard remaining liquid.

Combine sugar, cornstarch, and cocoa in a saucepan. Stir in reserved poaching liquid until smooth. Bring to a boil over medium heat until thickened, stirring constantly. Remove from heat; stir in butter until it melts.

To serve; spoon 1 T chocolate sauce onto each dessert plates. Place 1 pear over sauce – drizzle remaining chocolate sauce evenly over pears.