- List Of Ingredients
- 4 medium ripe pears, preferably Comice, Williams or another roundish variety
- Poaching liquor
- 400ml water
- 100g caster sugar
- 100g good-quality dark chocolate (70% cocoa solids), in pieces
- juice of ½ lemon
For the poaching liquor, put the water, sugar, chocolate and lemon juice into a medium heavy-based saucepan. Heat gently, stirring occasionally, until the chocolate is completely melted, then allow to simmer for 10 minutes.
Meanwhile, carefully peel the pears, keeping their shape and leaving the stems intact. Scoop out the core and seeds from the base (see below). Cut a thin sliver off the bases so the pears will stand upright.
To poach the pears, gently lower them into the simmering poaching liquid. Cover with a piece of parchment paper and weight down with a heatproof plate that fits inside the pan, to keep them submerged. Poach gently for 30–40 minutes, or until the pears are just soft, but retaining their shape.
Using a slotted spoon, lift the cooked pears out of the pan onto a warm plate. Increase the heat to medium and let the poaching liquor bubble steadily until reduced to a glossy chocolate sauce with a syrupy consistency.
Serve the warm pears with the hot chocolate sauce poured over and a scoop of vanilla ice cream on the side.