Recipe: Honey-Poached Pears with Chocolate Drizzle

Makes 6 to 8 servings

1/2 cup good-quality honey

2 cloves or 1 piece star anise

1 ¼ pounds pears (3-4 pears), ripe but firm, peeled, halved and cored

1 ½ teaspoons orange zest (from 1/2 orange)

1/4 teaspoon orange blossom water, or to taste (optional; see note)

1 to 2 ounces quality bittersweet chocolate (65-70 percent)

Lightly sweetened whipped cream, to serve

1. In a skillet or saucepan that will hold the pears in a single layer, combine 1 cup of water, the honey and cloves or star anise. Bring to a gentle simmer and stir to dissolve the honey. Place the pears in the liquid, cut side down.

2. Bring to a gentle simmer and cook until no longer firm on the bottom, 8-15 minutes, depending on the variety of the pears and how ripe they are. Flip and repeat on the other side. Remove from the heat and let the pears cool in the liquid for 30 minutes. They will absorb some of the liquid as they cool.

3. Remove the pears and spices from the liquid, then simmer the cooking liquid until thickened and reduced to about 1/2 cup, 10 minutes. Add the zest and simmer an additional minute, then add the orange blossom water, if using. Strain into a pitcher.

4. Chop the chocolate, then place in a microwave-proof bowl. Heat for 30 seconds, stir, then heat and stir again in 30-second intervals until melted.

5. Place the pears in shallow serving bowls, and pour the syrup on top. Garnish each plate with whipped cream, then use a spoon to drizzle the pears with the melted chocolate. Serve right away.

Note: Orange-blossom water is available in Middle Eastern markets.

Tara Duggan, San Francisco Chronicle