Calling all chocoholics! You'll love this poached pears and chocolate recipe by Mark Sargeant.


  • For the pears:

  • Approx 1ltr water

  • 200g caster sugar

  • 2 cinnamon stick

  • 1 vanilla pod split lengthways

  • 2 star anise

  • A few shavings of lemon zest plus a squeeze of juice

  • 4 conference or comice pears, peeled but stalks left on

  • For the chocolate sauce:

  • 315 g dark chocolate (70-75% cocoa solids), broken into small pieces

  • 200 ml double cream

  • 3 tablespoons Poire William liqueur


  • 1.

    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

  • 2.

    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.

  • 3.

    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 information

Nutritional analysis per serving (12 servings)

  • Energy 301kj
  • Fat Total 14g
  • Saturated Fat 8g
  • Protein 1g
  • Carbohydrate 46g
  • Sugar 39g
  • Sodium 10mg

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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