Chef Dax Erickson made a delicious dessert that is perfect for Valentine's Day! Click here for more information about Chef Dax. PORT WINE POACHED PEARS2 cups port wine2 cups water 1/2 cup caster sugar2 strips orange rind1 pasilla chile pod, de-seeded and de-stemmed2 ounces mascarpone2 ounces of a good blue cheese1 tablespoon honey6 Bosc pears, peeled, halved, and cored 1/4 cup orange juice2 tablespoons candied hazelnuts (may use roasted, if preferred) 1/4 cup extra sugar1 teaspoon finely grated orange rindDirections1. Combine the wine, water, sugar, orange rind, and chile in a large sauce pan and bring to a boil. Reduce heat and simmer for five minutes. Add the pears and simmer for 20 minutes until tender, carefully turning over every five minutes. Remove pears and allow to cool. Simmer the liquid until reduced by half. Cool.2.Combine mascarpone, blue cheese, honey, nuts, extra sugar, and orange rind. Place two pear halves on each serving plate. Place a dollop of cheese and nut mixture onto each pear. Drizzle with chocolate sauce and reduced poaching liquid. Sprinkle on extra nuts. Serve immediately.DARK CHOCOLATE SAUCE/GLAZE 3/4 cup dark chocolate chips3 tablespoons butter1 tablespoon light corn syrup 1/4 teaspoon vanilla extractDirections1. In a double boiler over hot but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, and then add vanilla.