Try this recipe for poached pears in chocolate sauce, then check out our pear tarte tatin, pear cake, pear pie and more pear recipes.


  • (or other good cooking pears, such as Comice or Anjou) 4 Williams pears
  • 250g caster sugar
  • 125ml pedro ximénez sherry
  • 1 star anise
  • 1 stick cinnamon
  • 100g, finely chopped dark chocolate
  • 50ml double cream
  • to serve vanilla ice cream
  • to serve sea salt flakes


  • STEP 1

    Use a melon baller or teaspoon to carefully remove the cores of the pears through the bases, then level the bottoms so they sit flat. Put the pears into a pan with the sugar, 100ml of the sherry, the star anise, cinnamon stick and 400ml of water. Heat slowly over a low heat, then simmer gently with a lid on for 15-20 minutes or until the pears are very tender (this may take longer, depending on how ripe the pears are). Use a slotted spoon to remove each onto a plate. Keep the poaching syrup for adding to cocktails, if you like.

  • STEP 2

    Tip the chocolate and double cream into a small pan with the remaining 25ml of sherry and heat very gently, stirring, until a smooth sauce forms.

  • STEP 3

    Spoon the sauce over the poached pears and serve each with a scoop of ice cream and a pinch of sea salt flakes, if you like.

Try four more ways with poached pears:

Calvados-poached pears

Make a calvados and perry syrup to poach pears in and serve with sweet-savoury sesame brittle and lashings of silky cardamom-infused custard for a stylish autumnal pud.

plated filled with poached pear with a pot of custard and green linen napkin

Cider-poached pears

This recipe for cider poached pears with maple cinnamon granola makes an easy but delicious vegetarian dessert for four

Poached Pears Recipe With Maple Cinnamon Granola

Poached pears with perry

Want an impressive dinner party dessert for four? Check out our easy pear recipe poached in perry, served with chantilly cream and topped with crunchy candied walnuts.

Poached Pears Recipe with Chantilly Cream and Candied Walnuts

Crémant-poached pear with hot chocolate sauce

This recipe for crémant poached pear, hazelnut praline and hot chocolate sauce comes from Oldroyd restaurant in Islington. Crément is a type of sparkling wine. This recipe is great for entertaining.

Crémant Poached Pear Recipe With Hazelnut Praline and Hot Chocolate Sauce

Check out more of our favourite pear recipes

Poached Pears Recipe with Chantilly Cream and Candied Walnuts


Adam Bush Chef Portrait
Adam BushDeputy food editor

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