Chocolate-Dipped Raspberry Port Poached Pear

Yield: 4 servings.

1 cup Lyons Raspberry Fruit Puree

2 cups port wine

¼ cup white sugar

⅛ tsp. salt

1 tsp. whole allspice

¼ tsp. whole black peppercorns

4 Bosc pears, firm

8 oz. dark chocolate

½ cup roasted almonds, chopped

Combine the Lyons Raspberry Fruit Puree, port wine, sugar, salt, allspice and peppercorns in a small saucepan. Heat until sugar is dissolved. Peel the pears, leaving stems intact. Slice a thin piece off the bottom of each pear so it will stand up. Using a melon-baller, remove pear core through the bottom. Submerge pears in raspberry port poaching liquid and simmer until just tender, about 12 minutes. Allow pears to cool in poaching liquid. Remove pears from liquid, wipe them dry and keep cool. Strain 1 cup poaching liquid into saucepan and bring to a boil. Reduce liquid to ¼ cup, strain and cool.

Heat chocolate until melted. Dip bottom of each poached pear in chocolate, then roll it in roasted almonds. Set pears upright on parchment paper and allow chocolate to become firm. Serve pears with 1 Tbsp. poaching liquid.