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Poached Pears with Manjari Chocolate Sauce

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Poached Pears with Manjari Chocolate Sauce

Elegant, simple, and utterly indulgent - poached pears meet silky Valrhona Manjari chocolate sauce. A timeless recipe, ideal for entertaining or for a special dessert at home.
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Equipment

  • You will need baking paper, for the cartouche

Ingredients
  

Poached Pears

  • 5 pears (Packham, Beurre Bosc or similar), peeled with stems intact
  • 250g white sugar
  • 1 Norohy Vanilla Bean Pod
  • 1 cinnamon stick
  • 3–4 whole cloves
  • water, enough to cover the pears in the pot

Chocolate Sauce

  • 500ml cream
  • 250g Valrhona Manjari 64% Chocolate Feves

Instructions
 

Poached Pears

  • In a large saucepan, combine pears, sugar, vanilla pod, cinnamon stick, and cloves.
  • Add enough water to cover the pears, bring to a gentle simmer.
  • *Optional* cover pan with a cartouche. Cut a round circle of baking paper to cover the rim of the saucepan and place over the top to minimise evaporation, as the pan gently simmers.
  • Simmer for 20–25 minutes, or until the pears are tender when pierced with a fork. Remove pears from the syrup and set aside to rest.
  • Poaching liquid can used as a cordial with sparkling water, or as the base for mulled wine.

Chocolate Sauce

  • Heat cream in a microwave safe bowl or in a saucepan, until just warm to touch.
  • Add the chocolate feves, stir gently and heat for another 20-30 seconds. Stir sauce until mixture is smooth and glossy, set aside.

To Serve

  • Place one poached pear on a plate or in a shallow bowl. Spoon over a generous amount of warm chocolate sauce before serving

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