Poached pears with chocolate sauce recipe
- 4 Beurre bosc pears
- 1/2 cup caster sugar
- 2 cups water
- 1 cinnamon stick
- 200g dark chocolate, finely chopped
- 1/2 cup cream
- 1 tbsp butter
- 3 tbsp Frangelico liqueur (optional)
- 1 tsp ground cinnamon
In a small saucepan, bring the water, caster sugar and cinnamon to the boil.
Peel the pears, leaving the stems intact.
Place the pears in the sugar syrup, return to the boil and immediately remove from the heat and set aside to cool. The remaining heat will continue to cook the pear.
In a small pan, heat the cream, cinnamon and butter and remove from the heat just before it boils.
Whisk in the dark chocolate and Frangelico until the chocolate is entirely melted and you have chocolate sauce.
Serve one pear per guest with the chocolate sauce drizzled over the top.
- Try to use pears that are firm or they will not stand up to being poached. Use a slotted spoon to remove them form the poaching liquid so you don't snap off the stems.
- You may need to let the chocolate sit in the cream for a minute so it takes on the heat and melts.
- The liqueur is optional but it definitely makes this dish special.
- This recipe was created by jennifer Cheung for Kidspot, New Zealand's best recipe finder