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
- Cut parchment paper into circle slightly smaller than base of large saucepan; set aside.
- In same saucepan, bring 5 cups water, sugar, ginger and cloves to boil; boil for 5 minutes.
- 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.
- 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.
- Make-ahead: Refrigerate in airtight container for up to 2 days. To transport, transfer pears with slotted spoon to separate airtight container.
- 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.
- Makeahead: Store in airtight container for up to 5 days. Rewarm over medium-low heat or in microwave to serve.
- Drain and lightly dry pears with paper towel. Serve with chocolate sauce and sprinkle with almonds.