Pears and Dried Cherries with Chocolate Sauce
With its sharp-edged bowls, a melon baller is a good tool to have when you're preparing pears. If you don't have one, use a teaspoon.
- 4 firm, ripe Bartlett pears (about 1 1/2 pounds total)
- 1/2 cup dried cherries
- 2 tablespoons light corn syrup
- 3 ounces semisweet chocolate, cut into small pieces
- 1/3 cup heavy cream
Preheat oven to 400 degrees. Peel pears with a vegetable peeler. Halve lengthwise, leaving the stems intact. Using a melon baller, scoop out seeds. With a paring knife, remove thin fibrous core that runs from stem to bottom.
In a 9-by-13-inch baking dish, place pears (cut side down), cherries, and 1/4 cup water; cover tightly with aluminum foil. Bake until pears are tender when pierced with the tip of a paring knife, about 30 minutes.
Meanwhile, make chocolate sauce: In a small saucepan, combine corn syrup and chocolate. Stir over low heat until melted, 2 to 3 minutes. Remove from heat. Whisk in cream until smooth.
To serve, divide pears and cherries among serving plates; drizzle with warm chocolate sauce.