Poached Pears With Chocolate-Pear Sauce
"From Bon Appetit, a lovely dessert for any occasion.Here's a little number you can whip up for a romantic after dinner dessert. Pear nectar can be found in the canned juice section of your market. The brand I use is Kern's. This is a nice change from some of the heavier desserts, and you still get the chocolate! Poaching time varies, depending on how ripe your pears are."
- Ready In:
- 1hr 5mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 236.59 ml pear nectar
- 236.59 ml dry white wine
- 118.29 ml sugar
- 4 pears, slightly under-ripe, peeled, halved, cored
- 113.39 g bittersweet chocolate, chopped (NOT unsweetened or semi-sweet)
directions
- Stir pear nectar, white wine and sugar in a heavy large saucepan over med.high heat until sugar dissolves and syrup comes to a boil.
- Add pears to syrup in saucepan.Cover pan, reduce heat to med.- low, and simmer until pears are tender, about 8 minutes.
- Using slotted spoon transfer pears to plate.
- Increase heat to med.- high and boil poaching liquid until reduced to 3/4 cup, about 8 minutes. Remove pan from heat.
- Add chocolate; whisk until chocolate melts and sauce is smooth.
- Place 1 warm pear half on each plate. Top with warm chocolate sauce. Or, cover pears and chocolate sauce separately and refrigerate up to 2 days; then serve pears cold with sauce, rewarming sauce, if desired.
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Reviews
-
Easy and delicious! I used apple juice instead of pear nectar (I forgot it at the store). Served warm with vanilla ice cream. Looking forward to trying it with the correct ingredients. Served my husband his portion of the sauce before adding the chocolate (he is allergic) and he liked it. -
This was lovely, as promised. I added a bit of cinnamin to the chocolate like MamaLolo. The result was a rich sauce with a bit of hmmmm, and the pears were delicious and tender like pie filling, I use a bit less sugar to poach them. Wonderful recipe! -
This dessert was incredible. I did change the recipe a bit as I did not have pear nectar when I went to make it. I used 1/4 c. Hazelnut syrup and some more water and sugar instead. Plus I added some cinnamon. Really easy and delicious. A huge hit!
Tweaks
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Easy and delicious! I used apple juice instead of pear nectar (I forgot it at the store). Served warm with vanilla ice cream. Looking forward to trying it with the correct ingredients. Served my husband his portion of the sauce before adding the chocolate (he is allergic) and he liked it.
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This dessert was incredible. I did change the recipe a bit as I did not have pear nectar when I went to make it. I used 1/4 c. Hazelnut syrup and some more water and sugar instead. Plus I added some cinnamon. Really easy and delicious. A huge hit!
RECIPE SUBMITTED BY
FLUFFSTER
Bullhead City, Arizona
I would like to welcome you to my recipes. I have been with Food.com since 10/05.
My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him.
I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me.
We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here.
I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more.
Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact.
I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.
