Four poached pears with pedro ximénez and chocolate sauce

Poached pears with pedro ximénez and chocolate sauce

  • serves 4
  • Easy

A fancy dessert idea that makes the most of Williams pears, smooth dark chocolate sauce and pedro ximénez sherry. And it only takes 25 minutes to make!

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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.

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Ingredients

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

Method

  • 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.

*This recipe is gluten-free according to industry standards

Love pears? So do we! Check out our favourite pear recipes here

Poached Pears Recipe with Chantilly Cream and Candied Walnuts

Nutritional Information

  • Kcals 321
  • Fat 17.6g
  • Saturates 10.3g
  • Carbs 31.7g
  • Sugars 28.7g
  • Fibre 6.9g
  • Protein 2.7g
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