Chef and wine pro Maria Helm Sinskey serves the king of reds with the king of beef for a pull-out-the-stops holiday meal
Caramelized pears with toasted hazelnuts and chocolate sorbet
These golden-brown pears make a stunning finale, and they can be made well ahead of time. Chocolate sorbet adds a deep, rich flavor note.
You can toast the hazelnuts up to three days ahead; store airtight at room temperature. You can bake the pears up to 4 hours ahead; let stand at room temperature. Rewarm and baste with syrup right before serving.