Ginger Poached Pears with chocolate sauce

Ginger-Poached Pears With Chocolate Sauce
  • Prep time 15 minutes
  • Total time 1 hour
  • Portion size 8 servings
  • 2-1/2 cups granulated sugar
  • 5 slices (about 1 inch/2.5 cm long) peeled fresh ginger
  • 6 whole cloves
  • 8 small firm pears, such as Bartlett or Bosc
  • 1 tbsp lemon juice
  • ⅓ cup sliced almonds, toasted
  • 170 g semisweet or other dark chocolate
  • 1 cup whipping cream (35%)
  • 2 tbsp corn syrup
  • 1 tsp vanilla
  • Pinch fleur de sel or other sea salt
  1. Cut parchment paper into circle slightly smaller than base of large saucepan; set aside.
  2. In same saucepan, bring 5 cups water, sugar, ginger and cloves to boil; boil for 5 minutes.
  3. Meanwhile, peel pears; using melon baller or teaspoon, remove core through bottom. Trim bottoms, if necessary, so pears stand upright. Add to liquid; stir in lemon juice. Top with parchment paper circle, making sure paper is in direct contact with pears and helping to keep them submerged.
  4. Return to boil. Reduce heat to mediumlow; simmer, turning pears occasionally, until tender in centre when pierced with knife, 18 to 25 minutes. Remove from heat; let cool, leaving pears in syrup.
  5. Make-ahead: Refrigerate in airtight container for up to 2 days. To transport, transfer pears with slotted spoon to separate airtight container.
  6. Chocolate Sauce: Meanwhile, chop chocolate and place in heatproof bowl; set aside. In small saucepan, bring cream and corn syrup to boil; pour over chocolate and let stand for 1 minute. Whisk until smooth; stir in vanilla and salt.
  7. Makeahead: Store in airtight container for up to 5 days. Rewarm over medium-low heat or in microwave to serve.
  8. Drain and lightly dry pears with paper towel. Serve with chocolate sauce and sprinkle with almonds.


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