Mimosa Poached Pears With Champagne Orange Chocolate Sauce
8 Bartlett or Red Anjou Pears
4 Cups Orange Juice
2 Cups Champagne
¼ Cup Honey
1 Tub Philadelphia Dark Chocolate Indulgence
2 Tablespoons Powdered Sugar
Core pears from the bottom, leaving stems in place. Peel pears.
In a small dutch oven, whisk together orange juice, champagne and honey. Bring to a boil over a high heat.
Stuff pears with Philadelphia Dark Chocolate Indulgence.
Add pears to champagne and orange juice simmering in the dutch oven and simmer for 10 minutes. The Philadelphia Dark Chocolate Indulgence will melt into the poaching liquid. This will add a subtle chocolate flavor to the pears as well.
Remove pears from the poaching liquid with a slotted spoon and set aside in a large bowl.
In a large mixing bowl, with an electric mixer, mix together 1/3 cup of Philadelphia Dark Chocolate Indulgence with 2/3 Cup of the poaching liquid and 2 tablespoons of powdered sugar. Mix on high for 1 to 2 minutes.
Serve in a saucer type champagne glass or other small shallow dish. Spoon chocolate sauce over warm pears and garnish with a sprig of mint leaves.