Equipment
* optional
Ingredients
Poached Pears
- 4 firm bosc pears, peeled, cored from bottom, stems intact
- 750 ml dry red wine
- 150 g granulated sugar
- 1 orange, peeled in wide strips
- 1 cinnamon stick
- 2 star anise
- 4 whole cloves
Chocolate Sauce
- 100 g dark chocolate, finely chopped
- 100 ml heavy cream
- 15 g unsalted butter, room temperature
- 5 ml vanilla extract
Serving
- 400 g vanilla ice cream, frozen
Nutrition (per serving)
Method
Peel the pears, leaving the stems attached for visual appeal. Slice a thin, even layer off the bottom of each pear so they can stand upright on a plate. Carefully scoop out the core from the base using a melon baller.
In a medium saucepan just large enough to hold the pears snugly, combine the red wine, sugar, orange peel, cinnamon stick, star anise, and cloves. Bring to a boil over medium-high heat, stirring until the sugar completely dissolves.
Reduce the heat to low so the liquid maintains a gentle simmer. Lower the pears into the wine. Cover partially and poach for 25 to 30 minutes, turning the pears every 10 minutes to ensure even color and cooking.
Use a slotted spoon to carefully transfer the cooked pears to a plate. Increase the heat to medium-high and boil the remaining poaching liquid for about 15 minutes, allowing it to reduce into a thick, concentrated syrup.
While the syrup reduces, place the finely chopped dark chocolate into a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, reaching approximately 85°C/185°F.
Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 1 minute to melt the chocolate, then whisk gently until smooth. Stir in the room temperature butter and vanilla extract until emulsified and glossy.
Place one warm poached pear standing upright in each serving dish. Drizzle generously with the reduced red wine syrup and the warm chocolate sauce. Place a scoop of vanilla ice cream alongside and serve immediately.
Chef's Notes
- For the deepest ruby color and fully penetrated flavor, poach the pears a day in advance. Let them cool completely in their liquid, then refrigerate overnight before reducing the syrup the next day.
- Bosc pears are the absolute gold standard for this technique. Their dense flesh holds its elegant shape beautifully even when fully tender.
- Do not discard the leftover wine syrup if you have extra. It is incredible drizzled over pancakes, stirred into cocktails, or brushed over a simple pound cake.
- A small pinch of black pepper in the poaching liquid adds a subtle, almost imperceptible background heat that perfectly bridges the tannins in the wine and the dark chocolate.
Storage
Refrigerator: 5 days — Store pears submerged in their syrup in an airtight container.
Reheating: Gently warm the pears in their syrup over low heat for 10 minutes before serving. Rewarm chocolate sauce in a double boiler.
