Crunchy biscotti dipped in bitter chocolate pairs perfectly with this dessert. The idea for this recipe came from a charming book called Pears (Raincoast) by Linda West Eckhardt.
Refrigerate poached pears in liquid until cool, then cover and keep in refrigerator for up to 2 days. Add basil leaves to syrup just before serving pears chilled or at room temperature.
Vanilla bean tip
Vanilla beans release tiny black seeds when split. Though they may look like black specks in the sauce, aficionados will appreciate the real thing. If you don’t like the seeds, simply strain out after cooking.