3 large ripe pears
2 teaspoons lemon juice
1 cup white Zinfandel or other blush wine
1/2 cup sugar
1/2 cup unsweetened apple juice
1 tablespoon lemon juice
1 (1-ounce) square semisweet chocolate, melted
1 1/2 cups raspberry sherbet
Fresh raspberries (optional)
Fresh mint sprigs (optional)
Peel and core pears; cut in half lengthwise, and brush with 2 teaspoons lemon juice.
Combine wine with next 3 ingredients in a large saucepan; bring to a boil. Add pears; cover, reduce heat, and simmer 15 minutes or until tender, turning once. Transfer pears and poaching liquid to a bowl; cover and chill thoroughly.
Drizzle half of melted chocolate evenly onto 6 dessert plates. Transfer pears to plates, using slotted spoon. Discard poaching liquid.
Top each pear with 1/4 cup sherbet. Drizzle remaining chocolate evenly over sherbet. If desired, garnish with fresh raspberries and mint sprigs. Serve immediately.
Yield: 6 servings
Recipe from: Light & Luscious 1994