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:
covered percent of daily need
