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Pears with chocolate sauce

Pears with chocolate sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

A good recipe for chocolate sauce is invaluable. Put everything out on the table and let everyone help themselves

Nutrition:
HighlightNutrientUnit
kcal602
fat34g
saturates19g
carbs70g
sugars69g
fibre3g
protein4g
low insalt0.12g
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Ingredients

  • 8 pears
  • 1 lemon , zest removed in strips
  • 1 orange , zest removed in strips
  • 1 vanilla pod , split
  • 200g golden caster sugar
  • 1 cinnamon stick
  • 600ml white wine
  • vanilla ice cream, to serve

For the chocolate sauce

  • 300g plain chocolate , chopped
  • 300ml double cream
  • 150ml milk
  • 25g butter

Method

  • STEP 1

    Peel the pears, leaving the stalks intact, then take the core out from the bottom of each by using a small sharp knife or a melon baller. Flatten the bottom by slicing off a little bit so that it will sit upright when served. Put the pears into a saucepan with the zests, vanilla pod, sugar, cinnamon, white wine and 600ml water, then bring to the boil. Lower the heat and poach for about 20-25 mins until they are cooked all the way through, but are not so soft that they will fall apart. Leave to cool in the liquid. Can be made and chilled a day ahead.

  • STEP 2

    When cool, take the pears out, strain out the cinnamon, zest and vanilla pod (keep the pod, allow it to dry, then pop it into a jar of sugar to make vanilla sugar), then pour the syrup back in the pan. Boil until reduced by half to a thin syrup.

  • STEP 3

    Meanwhile, to make the sauce, melt the chocolate in a bowl set over a pan of simmering water. Warm the cream, milk and butter in a heavy based pan. Stir this into the melted chocolate, set aside and keep warm. Can be made and chilled a day ahead. If the sauce cools and thickens too much, warm it again gently over a pan of simmering water or for 30 secs in a microwave. Serve the pears with plenty of syrup, chocolate sauce and good-quality vanilla ice cream.

Recipe from Good Food magazine, January 2010

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A star rating of 4.2 out of 5.9 ratings
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