Equipment
Ingredients
Pears & Poaching Liquid
- 4 bosc pears, firm and slightly underripe
- 750 ml dry red wine
- 250 ml water
- 150 g granulated sugar
- 1 cinnamon stick
- 2 star anise
- 4 whole cloves
- 3 orange peel, strips, avoiding the bitter white pith
Chocolate Sauce & Garnish
- 100 g dark chocolate, finely chopped
- 100 ml heavy cream
- 100 g creme fraiche, chilled
Nutrition (per serving)
Method
Using a vegetable peeler, carefully remove the skin from the pears, peeling from the neck down to the base while leaving the stems intact.
Using a melon baller, carefully scoop out the core from the flat bottom of each peeled pear so they can stand upright without tipping.
In a medium saucepan just large enough to hold the pears snugly, combine the red wine, water, granulated sugar, cinnamon stick, star anise, whole cloves, and orange peel. Bring the mixture to a rolling boil over medium-high heat.
Reduce the heat to maintain a gentle simmer at approximately 90 C (195 F). Lower the pears gently into the liquid.
Cut a circle of parchment paper with a small hole in the center and place it directly on top of the liquid to keep the pears submerged. Poach gently for 25 to 30 minutes.
Remove the saucepan from the heat. Allow the pears to cool completely in the poaching liquid for at least 2 hours to deepen their flavor and color.
Place the finely chopped dark chocolate into a heatproof mixing bowl.
In a small saucepan, heat the heavy cream until it just begins to steam at around 85 C (185 F), watching closely so it does not boil.
Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 1 minute, then whisk gently starting from the center until a smooth, glossy emulsion forms.
Remove the cooled pears from the liquid and pat the bottoms dry. Stand each pear upright on a dessert plate, drizzle generously with the warm chocolate sauce, and serve with a dollop of chilled creme fraiche.
Chef's Notes
- The leftover poaching liquid is a culinary treasure. Strain it and reduce it over medium heat until syrupy to pour over pancakes, waffles, or vanilla ice cream.
- Bosc pears are ideal because their firm flesh holds up beautifully to heat without turning grainy, and their elegant, elongated necks look striking on the plate.
- For the cleanest presentation, rub the peeled pears lightly with a cut lemon immediately after peeling to prevent oxidation before they go into the poaching liquid.
- To elevate the creme fraiche, you can lightly sweeten it with a dash of powdered sugar and vanilla bean paste, though its natural tartness is perfect for cutting through the rich chocolate.
Storage
Refrigerator: 3 days — Store pears submerged in their poaching liquid to maintain color and moisture.
Reheating: Reheat chocolate sauce gently over a water bath. Pears can be served chilled or brought to room temperature.
