Poached Pears with Raspberry Sherbet

Ingredients

• 3 large ripe pears
• 2 teaspoons lemon juice
• 1 cup white Zinfandel or other blush wine
• 1/2 cup sugar
• 1/2 cup unsweetened apple juice
• 1 tablespoon lemon juice
• 1 (1-ounce) square semisweet chocolate, melted
• 1 1/2 cups raspberry sherbet
• Fresh raspberries (optional)
• Fresh mint sprigs (optional)

Preparation

1. Peel and core pears; cut in half lengthwise, and brush with 2 teaspoons lemon juice.
2. Combine wine and next 3 ingredients in a large saucepan; bring to a boil. Add pears; cover, reduce heat, and simmer 15 minutes or until tender, turning once. Transfer pears and poaching liquid to a bowl; cover and chill thoroughly.
3. Drizzle half of melted chocolate evenly onto 6 dessert plates. Transfer pears to plates, using a slotted spoon. Discard poaching liquid. Top each pear with 1/4 cup sherbet. Drizzle remaining chocolate evenly over sherbet. If desired, garnish with fresh raspberries and mint sprigs. Serve immediately.