Easy And Elegant Poached Pears With Chocolate Sauce Recipes

Steps:

• Core pears from bottom, leaving stems intact. Peel pears. Cut 1/4 in. from bottom to level if necessary. Place in a large saucepan; add the water, vanilla, cinnamon stick and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until pears are almost tender., Meanwhile, in a small saucepan, combine the sugar, cocoa, cornstarch and cinnamon. Gradually whisk in milk until smooth. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened and bubbly. Cool. , Drain pears; place on dessert plates. Drizzle with chocolate sauce.

Steps:

• In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
• Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
• Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

Steps:

• Leave stems on peeled pears. Sprinkle with lemon juice to prevent browning. Set aside.
• In a saucepan large enough to accommodate 4 pears standing upright, combine water and sugar. Place over medium heat, and boil until sugar is dissolved. Stir in vanilla, then place the pears in. Reduce heat, cover, and simmer for 15 minutes. Allow to cool in liquid, then drain.
• In the top of a double boiler, combine chocolate, cream and butter. Heat, stirring, until chocolate is melted and smooth. Remove from heat, and stir in coffee liqueur.
• Place pears on serving dish, pour chocolate sauce over pears, and garnish with maraschino cherries.

Steps:

• Peel the pears, leaving the stalks intact, then take the core out from the bottom of each by using a small sharp knife or a melon baller. Flatten the bottom by slicing off a little bit so that it will sit upright when served. Put the pears into a saucepan with the zests, vanilla pod, sugar, cinnamon, white wine and 600ml water, then bring to the boil. Lower the heat and poach for about 20-25 mins until they are cooked all the way through, but are not so soft that they will fall apart. Leave to cool in the liquid. Can be made and chilled a day ahead.
• When cool, take the pears out, strain out the cinnamon, zest and vanilla pod (keep the pod, allow it to dry, then pop it into a jar of sugar to make vanilla sugar), then pour the syrup back in the pan. Boil until reduced by half to a thin syrup.
• Meanwhile, to make the sauce, melt the chocolate in a bowl set over a pan of simmering water. Warm the cream, milk and butter in a heavy based pan. Stir this into the melted chocolate, set aside and keep warm. Can be made and chilled a day ahead. If the sauce cools and thickens too much, warm it again gently over a pan of simmering water or for 30 secs in a microwave. Serve the pears with plenty of syrup, chocolate sauce and good-quality vanilla ice cream.

Steps:

• Mix 2 cups sugar and 4 cups water in 4-qt. saucepan. Bring to boil on medium-high heat, cook 2 min. or until sugar is completely dissolved, stirring frequently.
• Add pears; partially cover pan with lid. Simmer on medium-low heat 20 min. or just until pears are tender, stirring after 10 min. Remove pears from liquid; discard pear liquid.
• Microwave chocolate and remaining water in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and smooth. Add remaining sugar; mix well. Microwave on HIGH 1-1/2 min. or until sugar is dissolved, stirring after 45 sec.
• Stir in butter and vanilla until butter is completely melted and mixture is well blended. Spoon over pears.

Steps:

• Stir pear nectar, white wine and sugar in heavy large saucepan over medium-high heat until sugar dissolves and syrup comes to boil. Add pears to syrup in saucepan. Cover pan, reduce heat to medium-low and simmer until pears are tender, about 8 minutes. Using slotted spoon, transfer pears to plate. Increase heat to medium-high and boil poaching liquid until reduced to 3/4 cup, about 8 minutes. Remove pan from heat. Add chocolate; whisk until chocolate melts and sauce is smooth.
• Place 1 warm pear half, cut side up, on each plate. Top with vanilla ice cream and warm chocolate sauce. Or cover pears and chocolate sauce separately and refrigerate up to 2 days; then serve pears cold with ice cream and sauce, rewarming sauce, if desired.

Steps:

• In a pan big enough to hold the pears snugly, tip in all the ingredients except the pears. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for about 30 mins until soft. Turn off the heat and set aside. The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.
• To make the chocolate sauce, tip the chocolate into a heatproof bowl. Bring the cream, milk and cinnamon to the boil and pour over the chocolate. Stir until the chocolate has melted. To serve, drain the pears and, holding them by the stem, dip them in the chocolate sauce to completely cover. Serve each pear with a generous scoop of vanilla ice cream.