Spiced poached pears in chocolate sauce

Spiced poached pears in chocolate sauce might be just the sauce you are searching for. This gluten free recipe serves 4 and costs $4.33 per serving. One portion of this dish contains approximately 7g of protein, 38g of fat, and a total of 1301 calories. This recipe is liked by 105 foodies and cooks. A mixture of golden brown sugar, ginger root, lemon zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes about 1 hour. Overall, this recipe earns a solid spoonacular score of 51%. Similar recipes include Poached Pears with Spiced Caramel Sauce, Poached Pears with Chocolate Sauce, and Poached Pears With Poached Spiced Figs.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 50 minutes

 

Ingredients:

750g golden caster sugar

1 cinnamon stick

2 strips lemon zest (use a potato peeler)

1 star anise

1 vanilla pod, split lengthways

5 cloves

piece fresh root ginger, peeled and sliced

4 ripe pears, peeled

200g good-quality dark chocolate

142ml double cream

150ml full-fat milk

pinch ground cinnamon

vanilla ice cream, to serve

Equipment:

frying pan

bowl

Cooking instruction summary:

In a pan big enough to hold the pears snugly, tip in all the ingredients except the pears. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for about 30 mins until soft. Turn off the heat and set aside. The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge. To make the chocolate sauce, tip the chocolate into a heatproof bowl. Bring the cream, milk and cinnamon to the boil and pour over the chocolate. Stir until the chocolate has melted. To serve, drain the pears and, holding them by the stem, dip them in the chocolate sauce to completely cover. Serve each pear with a generous scoop of vanilla ice cream.

 

Step by step:


1. In a pan big enough to hold the pears snugly, tip in all the ingredients except the pears. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for about 30 mins until soft. Turn off the heat and set aside. The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.

2. To make the chocolate sauce, tip the chocolate into a heatproof bowl. Bring the cream, milk and cinnamon to the boil and pour over the chocolate. Stir until the chocolate has melted. To serve, drain the pears and, holding them by the stem, dip them in the chocolate sauce to completely cover.

3. Serve each pear with a generous scoop of vanilla ice cream.


Nutrition Information:

Quickview
1300k Calories
7g Protein
38g Total Fat
242g Carbs
7% Health Score
Limit These
Calories
1300k
65%

Fat
38g
58%

  Saturated Fat
22g
139%

Carbohydrates
242g
81%

  Sugar
216g
241%

Cholesterol
61mg
20%

Sodium
108mg
5%

Caffeine
40mg
13%

Get Enough Of These
Protein
7g
15%

Manganese
1mg
75%

Copper
1mg
57%

Fiber
11g
47%

Iron
7mg
44%

Magnesium
154mg
39%

Calcium
308mg
31%

Potassium
940mg
27%

Phosphorus
256mg
26%

Zinc
2mg
15%

Vitamin A
720IU
14%

Vitamin B2
0.23mg
14%

Vitamin K
13µg
13%

Selenium
7µg
11%

Vitamin C
8mg
11%

Vitamin B6
0.19mg
9%

Vitamin B5
0.88mg
9%

Vitamin B12
0.44µg
7%

Vitamin E
1mg
7%

Vitamin B3
1mg
6%

Vitamin D
0.77µg
5%

Vitamin B1
0.07mg
5%

Folate
18µg
5%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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