Spiced poached pears in chocolate sauce

Latest comments and suggestions

• martha

  04 November 2007

  martha commented on this recipe

  far too much chocolate sauce I found (about half was more than fine - particularly if you want to taste the pears). Same goes for the amount of sugar in the poaching liquid... I'd say about half is fine there too.

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• Aysenur

  12 November 2007

  Aysenur rated this recipe

  

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• wild_ice

  22 February 2008

  wild_ice rated and commented on this recipe

  

  Loved this recipe. It was really easy to do and my left over chocolate sauce goes brilliantly with a whole host of things. It looks elegant on the plate and tastes superb!

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• Dusty's

  01 November 2008

  Dusty's commented on this recipe

  Great, simple, tastey and impressive - even half on the pears in chocolate looks good!

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• Henrietta

  20 December 2008

  Henrietta commented on this recipe

  Is that really right - 750 grams of sugar for just 4 pears? I was going to make this for tomorrow, but it seems an excessive amount of sugar, so I used my normal recipe of pears in ginger wine.

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• Emily

  03 March 2009

  Emily commented on this recipe

  Hi Henrietta, I've checked this with Barney, who wrote the recipe, and the quantity of sugar is correct. It does need to be quite syrupy, and there also needs to be quite a large quantity of syrup, in order to cover the pears. The pears are drained from the syrup before serving so won't absorb all of the sugar. Hope this helps, Emily

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• coral

  28 September 2009

  coral rated and commented on this recipe

  

  delicious - impressive for a dinner party. I left the chocolate sauce as an optional extra for my guests.

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• redaurigny

  08 January 2010

  redaurigny rated this recipe

  

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• Nicola

  09 January 2010

  Nicola rated this recipe

  

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• redaurigny

  11 November 2010

  redaurigny commented on this recipe

  I use less than half the amount of sugar stated and it still seemed plenty. I keep making this and it has become a firm favourite so I'm now sorry I rated it with only 2 stars at the beginning of the year!

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• Cooking Copper

  08 October 2011

  Cooking Copper rated and commented on this recipe

  

  Easy to make and tastes heavenly. I don't particularly like pears or dark chocolate, but the flavours compliment each other perfectly, especially when combined with vanilla ice cream. A winner at a family meal last night and will definitely be added to my Christmas menu.

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• Nina

  30 October 2011

  Nina commented on this recipe

  seems an awful lot of sugar but I will try it this week will let you know

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• duchess97

  22 December 2011

  duchess97 rated and commented on this recipe

  

  For the Christmassy smells alone I'd give this five stars! Used a few less cloves and no star anise as my husband does not like "too much pot pouri". Cooked the pears in le creuset pan and reused the syrup for a second batch! Did not have golden caster sugar so just used white. Vanilla pods are v pricey but the star of the show in this pudding. They add a beautiful flecked appearance and yumminess. I had some trouble with the chocolate sauce as it slid off the pears. I served the pears warm, but will maybe try to cool the sauce a bit first and hope it coats the pear better! Classy,delicious recipe. Merry Christmas!

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http://www.bbcgoodfood.com/recipes/4680/

http://www.bbcgoodfood.com/recipes/4680/

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Ingredients

FOR THE PEARS

• 750g golden caster sugar
• 1 cinnamon stick
• 2 strips lemon zest (use a potato peeler)
• 1 star anise
• 1 vanilla pod , split lengthways
• 5 cloves
• piece fresh root ginger , peeled and sliced
• 4 ripe pears , peeled

FOR THE CHOCOLATE SAUCE

• 200g good-quality dark chocolate
• 142ml double cream
• 150ml full-fat milk
• pinch ground cinnamon
• vanilla ice cream , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 50 mins

Freeze pears and syrup only

Ingredients

FOR THE PEARS

• 750g golden caster sugar
• 1 cinnamon stick
• 2 strips lemon zest (use a potato peeler)
• 1 star anise
• 1 vanilla pod , split lengthways
• 5 cloves
• piece fresh root ginger , peeled and sliced
• 4 ripe pears , peeled

FOR THE CHOCOLATE SAUCE

• 200g good-quality dark chocolate
• 142ml double cream
• 150ml full-fat milk
• pinch ground cinnamon
• vanilla ice cream , to serve

Per serving

642 kcalories, protein 6g, carbohydrate 66g, fat 41 g, saturated fat 22g, fibre 6g, sugar 58g, salt 0,06 g

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