Cheers, it's a new year!

A few years back my journalist mom opened her colorful food blog Banana Split. I helped around with taking photos of her creations every other Friday in exchange for a full belly. Over 400 recipes later, it became my first stop in planning any dinner party. It seems only fit that the first post in our new studio blog will be one of her delicious dessert recipes - to start the year right! If you replace the sweet cream with any non dairy cream, you can make it totally vegan, wintery and weekend ready.
Please excuse my free translation of the original Hebrew version

SPICED POACHED PEARS WITH WARM CHOCOLATE SAUCE
Quick, easy, elegant dessert 

In Israel, you can find cinnamon sticks and anise stars at Levinsky Market, Tel Aviv. If you can't put your hands on the stars, Arak can be used as an alternative, just make sure throughout the cooking that it's flavor is felt as a spice and not as the dominant ingredient.

Serves 3-4

Ingredients:
3-4 ripe, firm pears
300gr white sugar
300ml water
3 cinnamon sticks
3 Anise stars
The peel of 2 oranges, sliced into thin strips
250ml sweet cream (small box)
200gr chocolate 60% -70%
1 Tablespoon of crushed coriander grains (optional)

Note: Choose a pot that can accommodate the required amount of pears without any pressure. I use a pot that fits 3-4 pears.

Prepare the pears:
Peel the pears without removing the small sting that connects them to the branch. Place the pears in a pot with just enough water to cover them. Add sugar and heat until it dissolves. Add the cinnamon sticks, anise stars and orange peel. Cook until pears are tender. Turn off the heat and leave the pears in syrup. If you are preparing the dessert a day before serving, when the syrup has cooled, cover the pot and place it in the refrigerator.

Prepare the sauce:
Chop the chocolate and place it in a bowl. In a saucepan set over medium high heat, bring the cream to a boiling threshold, but not to boiling. Remove from the heat and pour over the chocolate. Let it sit for a few minutes before stirring slowly. This will allow the mixtures come together smoothly.

Plating:
Pour the chocolate sauce into a small bowl, cut the pear to flatten it's bottom for stability, and place it in the warm chocolate sauce. Serve!