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Spiced poached pears with hot chocolate sauce and vanilla ice cream

Spiced poached pears with hot chocolate sauce and vanilla ice cream

Spiced poached pears with hot chocolate sauce and vanilla ice cream

PT45M

Why not try?

1
To start the poached pears, peel and core the pears, rubbing the flesh with a little of the lemon juice to prevent them from browning
  • 4 conference pears
  • 1 lemon
2
Combine the sweet wine, orange and lemon juices, caster sugar, star anise and vanilla in a large, heavy-based saucepan and place over a low heat, stirring gently for 3-4 minutes, until the sugar dissolves
  • 600ml of dessert wine
  • 1 lemon
  • 250g of caster sugar
  • 2 star anise
  • 1 vanilla pod
  • 200ml of orange juice
3
Add the pears to the saucepan and cover with a disc of crumbled greaseproof paper, then the lid. Bring to the boil and simmer for no more than 5 minutes
4
Remove the pan from the heat and leave the pears in the liquid until they are just warm
5
To make the chocolate sauce, combine the sugar, cocoa powder and water in a heavy-based saucepan and bring to the boil, whisking until smooth
  • 50g of caster sugar
  • 25g of cocoa powder
  • 375ml of water
6
Simmer gently for 5 minutes, whisking occasionally, then remove from the heat
7
Chop the chocolate and add each piece one at a time to the sauce, stirring continuously until all the chocolate has melted and the sauce is smooth
  • 50g of dark chocolate
8
Remove the poached pears from the cooking liquor and place on kitchen paper or a clean cloth to drain. Trim the base of each pear a little so they are able to sit upright
9
Roll the pear lightly in caster sugar until completely covered then caramelize the sugar with a blowtorch
  • caster sugar for dusting
10
To serve, sit a poached pear upright in each serving dish. Place a ball or scoop of ice cream next to it and pour the hot chocolate sauce around. Serve with more hot chocolate sauce on the side
  • 1 tub of vanilla ice cream

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Ingredients

Metric

Imperial

Poached pears

Chocolate sauce

To serve

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