Poached Pears in Chocolate Sauce

Poached Pears in Chocolate Sauce Recipe

Miniature Forelle pears are poached in spiced syrup made of candied ginger and various other spices. Once softened, the pears are covered with chocolate sauce. 

I prepared the pears a day in advance and the chocolate sauce was made at the very last minute. It took me probably 5 minutes tops. Everyone was pleased, the cook included! The small size of this dessert makes it a perfect finish to a heavy meal. 

Ingredients

Yields: 8 servings

8 Forelle pears, ripe
1 lemon, zested and freshly squeezed
1 cup pear nectar
1-¾ cups granulated sugar
1 (2-inch) piece fresh ginger
2 tablespoons unsalted butter
½ cinnamon stick, crushed
⅛ teaspoon ground cinnamon
¼ teaspoon nutmeg, freshly grated
6 tablespoons semi-sweet chocolate chips
¾ cup heavy whipping cream
⅛ teaspoon salt
1 tablespoon light corn syrup
¾ teaspoon pure vanilla extract
8 small mint leaves, for garnish


Directions

For the ginger: Peel the ginger root with a paring knife or the edge of a spoon. Thinly slice it, then cut into long matchsticks.

For the spiced poached pears:

Peel and delicately core the pear, leaving the fruit whole. Drizzle with lemon juice to prevent oxidation.

In a non-reactive saucepan, melt 1 tablespoon of butter. Add the whole pears with its juice. Toss well. Add 1-½ cups sugar and toss until the pears are nicely coated. Add the pear nectar, 1 cup water, lemon zest, cinnamon, nutmeg and ginger. Bring to a boil, then simmer for about 10 minutes. The pears should be very tender but still whole.  Transfer the pears into individual serving plates, leaving as much liquid in the saucepan. Note: You can use the leftover (strained) syrup to enjoy as a drink by adding seltzer water and ice.

How to make the chocolate sauce:

In a small saucepan, combine ¼ cup sugar, ground cinnamon, light corn syrup, cream and 1 tablespoon butter. Stir, then bring to a near boil. Add the chocolate chips. Remove from the heat. Add vanilla extract. Stir well until the mixture is smooth and uniform. Let sit for 5-10 minutes.

Assembly time:

Drizzle the chocolate sauce over the pear until it's complete covered. Finish by covering the bottom of the plate.

You could serve the pears with a large scoop of ice cream or simply garnish with a few fresh mint leaves. Serve warm with a grapefruit spoon (with serrated edges for easier grip).

Bon appétit!


Tips

Depending on the season, the dessert can be adapted to other fruits such as peaches. It's equally delicious!

I used pear nectar but you can use any other juices or water for poaching the pears.

You could also use larger-sized pears. Just make sure to cook with very ripe fruit.

If you pair the pear dessert with vanilla ice cream and crystallized violets, you've created a poire belle Hélène.

For crunch, you could garnish the dessert with lightly toasted sliced almonds or a wafer cookie.

Published By: Jacqueline Pham on April 19, 2012.


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