Whisky-Maple Poached Pears With Chocolate Sauce

• Whisky-Maple Poached Pears
• 3/4 cup Maple Syrup
• 4 tablespoons Unsalted Butter
• 1/4 cup Whisky or Bourbon (see note)
• 1/4 teaspoon Vanilla Extract
• 4 Pears (Bartlett recommended)
• Chocolate Suace
• 4 ounces Chocolate (bittersweet recommended)
• 1/3 cup Heavy Cream

1. Pre-heat oven to 350 degrees.
2. Peel, halve and core the pears.
3. In an oven-proof saucepan large enough to hold all the pears, cut-side down, combine the maple syrup and 3 tbsp butters over medium heat, whisking to combine. Once the butter is melted add the whisky and simmer until the alcohol is mostly cooked out (3-5 minutes). Add vanilla extract. Add pears to the pan cut-side down and saute 5 minutes (reduce heat if liquid is boiling to rapidly and reducing).
4. Transfer pears to oven for 10-15 minutes depending on size of pears. Remove once cook through and softened, but still firm.
5. Remove pears from pan and set aside. Return pan to stove, and over medium low heat whisk in the remaining 1 tbsp butter to thicken the poaching liquid--it should take on a soft caramel-like consistency. Serve pears drizzled with the poaching liquid and chocolate sauce.
6. Chop the chocolate finely. Combine in microwave safe container with the cream and microwave on high for 30 seconds. Remove and whisk to combine. Add more cream if necessary for a pourable consistency.

maple, maple syrup, butter, vanilla, bartlett, chocolate, chocolate, heavy cream

Taken from food52.com/recipes/16820-whisky-maple-poached-pears-with-chocolate-sauce (may not work)