“A pear will never fall into a closed mouth.” – Italian proverb (pear quote).
Poached pears are a great way to make dessert a bit healthier. However, given the sugar and chocolate involved with this poached pear recipe, we are still filing it under devilish food. The recipe is quite easy to make, and cooking time is relatively short.
For a dramatic presentation, leave the pears whole and remove the core from the bottom or slice them in half for easier core removal. For a pink color, 1 cup of the water can be replaced with 1 cup red wine. Then, serve your poached pairs with a bit of light red wine, such as Pinot Noir.
- 4 Bosc pears
- 2 cups water, or as needed to cover pears
- ¾ cup sugar
- 1 large vanilla bean
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 4 ounces Dark Chocolate Sauce (optional)
- Peel the pears and remove the core; you can either leave the pears whole and scoop out the core from the blossom end or cut them in half and scoop out the core. Leave the stems intact.
- Heat the water, sugar, and vanilla bean in a large saucepan over medium-high heat until the sugar is dissolved completely.
- Add the pears to pan and more water to cover them completely, if necessary. Bring the poaching liquid back to a boil, and then immediately reduce heat to low. Simmer, uncovered, until tender enough to pierce easily with the tip of a knife, 15 to 20 minutes. Transfer the pears to a platter with a slotted spoon.
- Remove from poaching liquid and cool. To serve: Either place a small ladleful of hot chocolate sauce on the bottom of a plate and put the whole pear or two halves) in the middle, or ladle the chocolate sauce over the pears.