Calling all chocoholics! You'll love this poached pears and chocolate recipe by Mark Sargeant.
Place the water, sugar, lemon and spices a deep saucepan. Bring to a gentle simmer. Now put the pears into the hot syrup in the saucepan and cover with a piece of baking parchment, which needs to cover the liquid to make sure the pears are submerged. Simmer the pears in the syrup for 20 minutes, then, using a small skewer, test them to see if they are tender. If not, cook for a further 5 minutes and test them again. When the pears are cooked, leave them to cool in the syrup
Meanwhile, make the chocolate sauce. Put the chocolate, cream and liqueur into a heatproof bowl set over a pan of barely simmering water. Stir constantly as the chocolate melts until the sauce is smooth and glossy.
To serve. Place each pear in the centre of 4 serving bowls. Pour a little of the cooking liquor into the base of each bowl and finally pour over the hot chocolate.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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