Roasted Pears with Raspberry Coulis, Chocolate, and Pistachios

• 1 large red pear
• 0.5 cup(s) white wine (high quality)
• 6 ounce(s) frozen unsweetened raspberries, thawed or 1 cup fresh raspberries
• 1 tablespoon(s) mini semi-sweet chocolate chips
• 1.5 tablespoon(s) coarsely chopped pistachios, toasted

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Directions

1. Heat oven to 400F. Cut pear in half; remove core with a melon baller or metal measuring teaspoon. Arrange pear halves, cut side down, in a shallow baking dish. Pour wine over pears. Bake 18 to 20 minutes or until pears are tender when pierced with the tip of a sharp knife.
2. Meanwhile, puree raspberries in food processor; strain and discard seeds.
3. Transfer roasted pears to serving plates, cut sides up; sprinkle chocolate chips over the pears (the heat of the pears will melt the chips).
4. Combine pureed raspberries and liquid remaining in baking dish in a small saucepan. Cook over high heat until sauce is slightly thickened.
5. Spoon sauce over and around pears; sprinkle with pistachios. Serve warm or at room temperature.

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