I love a little fine chocolate on Valentine's Day. Actually, I love a lot of fine chocolate. So rather than over-indulge, this year I'll settle for just a few pieces of my favorite Jacques Torres chocolates (http://jacquestorres.com) and make a much lighter, but no less romantic dessert to go with them.
Pears Poached in Wine served with a glass of Moscato d'Asti makes a very elegant match. The pears are very simple to make and have a real "wow" effect at the table. You can use any color wine, but red makes for a very dramatic presentation. For a larger crowd, I'll poach some in white, some in rose and some in red. Spread out an a platter, they look very inviting.
Easy, pretty and flexible, it's what everyone wants in a Valentine. Besides a bit of chocolate, you can serve them with whipped cream, marscapone, ice cream, biscotti or even Gorganzola and nuts. For a quick sauce, just cook down some of the poaching liquid until it becomes a syrup.
While the pears work with any number of dessert wines, I'm gong with a Moscato d' Asti, an off-dry wine that shows well with fruit. Made in the same region of Italy as Asti Spumante, Moscatos are a bit drier with a softer sparkle. Their fresh fruit flavor shows best young, so pass on any bottles over two years old. And they won't break the bank; you can get great ones for under 15 bucks. Best of all, at only 10 % alcohol (most wines are between 13% and 15%), you can indulge yourself with a second glass, after all it is Valentine's Day.
Yesterday it was my anniversary and I was so worry about what should I did as dessert and I found this blog and I prepared this recipe it is delicious and my husband was so happy with it because pears are his favorite fruit.
Posted by: Buy Viagra | November 11, 2010 at 09:45 AM
I like very much this website because you refer to two of my passions: food and wine. This combination is especially delicious for me because Moscato d'Asti is my favorite wine.
Posted by: Kamagra | November 11, 2010 at 03:43 PM