Drunken poached pears with hot chocolate sauce

Got some leftover red? Use it in this warm winter __dessert that's virtually fat free.

• 4 Beurre Bosc pears, peeled, stems intact
• 500ml (2 cups) red wine
• 500ml (2 cups) water
• 100g (1/2 cup) caster sugar
• 30g (1/4 cup) cocoa powder, sifted
• 7cm-strip orange rind
• 1 tablespoon honey

Energy 1218kJ	Fat saturated 1.00g
Fat Total 1.00g	Carbohydrate sugars 49.00g
Carbohydrate Total 50.00g	Dietary Fibre 5.00g
Protein 2.00g	Cholesterol -
Sodium 37.31mg

All nutrition values are per serve.

1. Step 1

   Use a teaspoon or melon baller to remove the core at the base of each pear.

2. Step 2

   Whisk the wine, water, sugar and cocoa powder in a saucepan over medium heat until sugar dissolves. Add orange rind. Bring to the boil. Reduce heat to medium-low. Add pears and simmer for 30-40 minutes. Transfer the pears to a plate and cover to keep warm.

3. Step 3

   Stir the honey into the sauce. Bring to the boil. Boil for 12 minutes or until the sauce thickens slightly. Pour over the pears.

Use it up: For pickled pears to serve with hot or cold meats, simmer peeled sliced pears in a mixture of vinegar, honey, cinnamon sticks and whole cloves until tender.

With sweet flesh and skin the colour of warm spice, Beurre Boscs are great all-rounders. Poach in wine or add wedges to a roast.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.