Pears Poached In Chocolate

Pears Poached In Chocolate

Here is one healthy recipe for natural poached pears in chocolate. You can use some other spices and the water can be halved with wine or cider. The poaching time varies depending on the variety of pear and degree of ripeness.

“Conference pears” are ideal because they won’t fall into pieces as softer varieties can. Under-ripe is good. You can keep the pears in their liquid for several days in the fridge.

 Ingredients (for 4 persons) 

  • 250 g brown sugar
  • 8 firm pears, peeled
  • 1 orange juice
  • 7 fl. oz pear juice
  • 1 cinnamon stick
  • ½ tsp cloves
  • ½ vanilla pod, split

For the chocolate sauce

  • 50 g unsalted butter
  • 150 g dark chocolate

Heat the sugar with 500 ml water (or half wine) and pear juice in slow cooker until the sugar has dissolved. Add the pears and all the spices. They must be completely submerged otherwise they won’t poach properly and will also discolor. Turn up the heat until the liquid is at a gentle simmer and cook in mild heat but take good care not to over- cook them.

While they are cooking, make the chocolate sauce by melting the chocolate and butter in a heat-proof bowl set over a saucepan of simmering water – in so-called “water bath” and stir occasionally. When the mixture is smooth, remove it from the heat but leave the bowl over the water to keep warm.

Test the pears with a sharp knife – if they are not cooked through, simmer them for a few minutes longer. Once cooked, take the pan off the heat and allow them to cool a little in the liquid. If you prefer sweeter, more intense syrup, remove the pears to a warm bowl and reduce the liquid by simmering for a few minutes. Place the pears on greased cooking paper. When cooled, pour the melted chocolate and butter over the pears. Serve the pears whole or halved and with seeds removed, bathed in a few spoonfuls of the aromatic syrup and add vanilla pod as decoration.

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