Aphrodisiac Desserts for Valentine's Day...lovin from the oven!

Valentines Day! Roses are red, violets are blue, if you want some luvin’ here is what I suggest for you! Store bought deserts are like giving a gift card for a car wash on Valentine’s Day. These recipes are decadent and not as tough as they sound to whip up (and may help to include whips into your night…if that floats your proverbial “50 Shades” boat).
Up first is a dish you can make in the slow cooker or on the stove top. The vibrant red colour should instill passion and happens to include a couple foods considered to be aphrodisiacs…in the event November rolls around and you are a bit confused as to how “it” happened. ~Chris Mask~

Red Wine Poached Pears
4 Pears peeled (I used Bartlett…just make sure they are firm and ripe)
2 C dry red wine (Think cabernet or merlot and avoid a pricey bottle because the cheap stuff works)
¼ C plus 1 tablespoon sugar
½ C fresh squeezed orange juice (or you could use store bought but just juice 1 large orange yourself)
1 strip orange zest (about 1×3 inch strip)
1 cinnamon stick
2 cloves

Mascarpone Whipped Cream
½ C mascarpone cheese
¼ C heavy cream
2 Tbsp. sugar
1 Tsp. vanilla extract

Peel the pears and be sure to leave stem intact.(Be careful not to bruise the flesh of the pear). Slice the bottom to allow for a flat base for poaching.
In a large saucepan, bring wine and orange juice to a simmer.
Add the sugar, cinnamon stick, cloves and orange zest (you will smell the poaching liquid coming together).
Add pears and simmer for about 20 minutes or until tender. Be careful not to bruise the flesh as you turn the pears about once every 5 minutes to ensure an equal coating.
Remove from heat and cool pears in wine mixture to room temperature. (You can refrigerate them in the poaching liquid until you’re ready to serve.)
When ready remove the pears from the liquid and reduce the poaching liquid in a sauce pan to about half the original volume. (I will thicken like syrup)
Combine all of your ingredients for the whipped cream in a bowl and mix on high until fluffy. (You can do this ahead of time and chill it in the fridge)
Let cool and spoon over pears. Serve with a dollop of mascarpone whipped cream and enjoy!

The second recipe brings a BBQ into the mix. Cold Northern Ontario nights are made to cuddle and the aroma of a smoky camp fire just might heat thigs up as you sever this amazing desert that will remind you of the Summer months. Plus it is loaded with items considered to have aphrodisiac properties! (927Rock, Mell, Chris and me, the other Chris, are not responsible for any additions to your Family which may incur as a result of this desert on Valentine’s Day.)
Smoked S’Mores Dark Chocolate Cheesecake
Crust
1 box of golden graham crackers (you could also use a shortbread cookie crumble)
1 ½ Tbsp. light brown sugar
½ C unsalted butter (You may require a little more for a cohesive crust)
Mix all ingredients on a bowl until well combined.
Press into the bottom of a spring form pan and run up the sides about an inch and a half. Make sure it is even all around. Bake for 5 mins in a 400 degree oven and let cool.

Cheesecake Filling
4 8 oz. packages cream cheese (have them at room temperature)
5 eggs
1 C Dark chocolate (melted…use the chips or bakers chocolate)
1 tsp Orange zest (fresh)
1 Tbsp. Vanilla extract

Set your smoker (or BBQ with smoke boxes) to 250C
Smoke the cheesecake (use indirect heat) until the top is bronzed with smoke and the filling is set…this will take between 1-1/2 to 3 hours depending on your grill and thickness of your cheesecake). To test for readiness, gently poke the side of the pan. The filling will jiggle like Jell-O not ripple like water. You can also try a metal skewer inserted into the center of the cheesecake (it should come out clean)
Transfer the cheesecake to a wire rack to cool to room temperature.

Marshmallow Topping
1 bag of mini-marshmallows
¼ C milk
Reserve 2 C of mini-marshmallows (these will be used for the topping)
Use a metal pot (or set up a double boiler to cut the risk of burning) set to medium heat.
Place 2 – 3 C of mini-marshmallows into a pot with the milk and melt into a sauce. You will NEED to whisk constantly to break them down and ensure they do not burn.
Pour over top of cheesecake. Decorate with reserve marshmallows
Refrigerate until serving. (yeah, you can make it the day before)

Pomegranate and Cherry Sauce
1 ½ C Pomegranate juice
16 Ripe cherries (pitted…and yes you can use frozen)

Bring pomegranate juice and cherries to a light boil.
Use an immersion blender to blend the cherries.
Once reduced by ½ the original volume, strain liquid through a fine mesh sieve and let cool (can also be refrigerated until needed).

Before plating remove cheesecake from fridge and let warm slightly.
Next, take a kitchen torch and roast the tops of the marshmallows. It is ok if a few light up just carefully dab out the flame with a kitchen towel (Who doesn’t like a little char on their marshmallow?)
Drizzle some sauce on a plate (about a spoonful).
Place cheesecake on top of sauce (it will help cut the richness)
Enjoy!