- 1 bottle of red wine
- 1/2 Cup sugar
- 4 red Anjou pears, peeled and stem attached
- 4 Ounces heavy cream
- 4 Ounces chocolate, dark (66 percent cacao)
- 2 Ounces hazelnut, roasted, skin removed and lightly chopped
- Pinch of wine salt, such as Bitterman Pinot Noir Salt
In a 6-quart pot add red wine and sugar, and cook on medium heat for 10 minutes to dissolve sugar. Turn heat to low and add pears.
Gently cook pears, turning to completely cover in poaching liquid until tender.
In a separate pan, bring cream to a boil. Pour over chocolate in a separate bowl and let sit for 2 minutes, then stir to fully incorporate.
Spread chocolate on plate, add pear and sprinkle with hazelnut and salt.