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Spiced poached pears in chocolate sauce

Spiced poached pears in chocolate sauce

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(12 ratings)

Prep: 10 mins Cook: 50 mins

Easy

Serves 4

You won't need an excuse to indulge in this updated classic, but if you do, remember that fruit contributes to your 5-a-day!

Nutrition and extra info

  • Freeze pears and syrup only
  • Easily doubled / halved

Nutrition: per serving

  • kcal642
  • fat41g
  • saturates22g
  • carbs66g
  • sugars58g
  • fibre6g
  • protein6g
  • salt0.06g
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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
      Star anise

      Star anise

      star an-eese

      Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

    • 1 vanilla pod, split lengthways
    • 5 cloves
      Cloves

      Clove

      klo-ve

      The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

    • piece fresh root ginger, peeled and sliced
    • 4 ripe pears, peeled
      Pear

      Pear

      pair

      Like apples, to which they are related, pears come in thousands of varieties, of which only a…

    For the chocolate sauce

    • 200g good-quality dark chocolate
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-lit

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 142ml double cream
    • 150ml full-fat milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • pinch ground cinnamon
    • vanilla ice cream, to serve

    Method

    1. In a pan big enough to hold the pears snugly, tip in all the ingredients except the pears. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for about 30 mins until soft. Turn off the heat and set aside. The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.

    2. To make the chocolate sauce, tip the chocolate into a heatproof bowl. Bring the cream, milk and cinnamon to the boil and pour over the chocolate. Stir until the chocolate has melted. To serve, drain the pears and, holding them by the stem, dip them in the chocolate sauce to completely cover. Serve each pear with a generous scoop of vanilla ice cream.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    athalia
    17th Dec, 2016
    2.55
    I liked the idea of poached pears, dark chocolate and the spices. But.. -The amount of sugar, as everyone has pointed out, is too much. I used half the amount required by the recipe and it was still too sweet. -30 Minutes was, at least for my rather ripe pear, too long. I couldn't grab the pear by the stem, as it would come off. -The chocolate sauce ...was more of very concentrated chocolate milk, but in no way like a sauce. Was too runny and didn't cover the pear.
    stingray11
    26th Jan, 2015
    5.05
    Delicious! After reading the comments (and looking at the amount in the recipe!), I used 250g of sugar which turned out well. The poaching liquid wasn't too syrup-y but therefore not too sweet either. It had a lovely subtle spicy flavour to it. I poached the pears the day before my dinner party, so it was a really easy dessert to assemble.
    Mgrene
    5th Nov, 2014
    The amount of sugar in the syrup must be a misprint. I assumed it should be 75 grams and used 70g - think next time I'd use even less. I also made half the quantity of chocolate sauce for 4 people and had some left over. This is a really delicious desert which can be made ahead. I'll definitely be making it again.
    koolk_2009
    10th May, 2014
    Used about half the sugar which was perfect for me, could take more if you like it sweet. Beautiful recipe and so easy.
    annaalexandra
    17th Mar, 2013
    I agree with Martha n Henrietta. Too much sugar. Too sweet. Will try next time with half amount. Easy dessert and will make again.
    gemmy22
    25th Dec, 2012
    5.05
    I made this and it was amazing. It tasted lovely and I will definitely be making this again.
    payton
    7th Mar, 2012
    Would suggest there is a tad too much sugar in this recipe, perhaps it should read 75 sugar not 750
    duchess97
    22nd Dec, 2011
    5.05
    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!
    ninaforsyth
    30th Oct, 2011
    seems an awful lot of sugar but I will try it this week will let you know
    CookingCopper's picture
    CookingCopper
    8th Oct, 2011
    5.05
    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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    Pipstone
    4th Oct, 2015
    Spiced pears in chocolate sauce Is the golden castor sugar quantity correct at 750g this seems a very large amount?
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