← Back to Search Results
poaching
Poached Pears with Chocolate Sauce

Photo by:
Comments: 0
 

Recipe

Here are poached pears teamed with a fast, fudgy, not-too-sweet chocolate sauce.

Yield: 4 servings
Cooking time: 20 Minutes, Plus Cooling Time

Ingredients

  • 4 pears (about 6 ounces each), preferably Anjou
  • 3¼ cups sugar
  • 2 vanilla beans
  • ½ cup unsweetened cocoa powder, such as Valrhona or Hershey’s
  • ½ cup heavy cream

Directions

Peel and core the pears. Combine 2½ cups of the sugar and 5 cups water in a saucepan large enough to hold the pears. Split the vanilla beans the long way and scrape out the seeds; add both seeds and pods to the water. Turn the heat to medium-high and bring to a boil.

Add the pears and adjust the heat so that the mixture bubbles, but not too vigorously. Cook for 8 minutes, or until a thin-bladed knife inserted into the pears meets with little resistance. Let the pears cool in the liquid for 30 to 60 minutes (do not refrigerate).

Meanwhile, combine 1 cup water with the remaining ¾ cup sugar in a small saucepan; bring to a boil, stirring to dissolve the sugar. Turn off the heat and whisk in the cocoa, along with the cream. Return to very low heat and cook, stirring, just until thickened slightly. (This can be made several hours in advance; keep at room temperature, then rewarm gently.)

Serve the pears with the warm chocolate sauce spooned over them.

The pears should be large and just about perfectly ripe before cooking. To judge ripeness, gently squeeze their "shoulders," which should yield to your touch.

The easiest way to core a pear is with a small melon baller, digging up from the bottom. An ordinary teaspoon works almost as well.

Notes

If you are not going to cook the pears right away, once they are peeled and cored, drop them into a bowl of cold water mixed with the juice of a lemon to keep them from turning brown.


© 2000 Jean-Georges Vongerichten and Mark Bittman
 

Nutritional Information

Nutrients per serving (% daily value)

853kcal (43%)
50mg (5%)
7mg (12%)
124mcg RAE (4%)
389mg
67mg
3g
179g
9g
195g
41mg (14%)
17mg (1%)
8g (39%)
13g (20%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-for-friends Cooking for Friends
by Gordon Ramsay
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
mexican-everyday Mexican Everyday
by Rick Bayless
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
big-fat-cookies Big Fat Cookies
by Elinor Klivans
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
lidias-italy Lidia's Italy
by Lidia Bastianich
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-provence-cookbook The Provence Cookbook
by Patricia Wells
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?