Pear au Chocolat
Holiday desserts don’t have to be calorie-laden or difficult to prepare to be tasty. Classically French and oh-so sophisticated poached pears constitute the perfect ending to a heavy meal. They’re fancy, just not fussy. For easy meal planning, cook the fruit the day before and leave them in the fridge to soak in the cinnamon-scented syrup.
Two-ingredient chocolate ganache takes only a couple of minutes and, when poured warm over the fruit, makes a beautiful presentation.
Use a melon baller to easily remove the core.
Anjou pears are readily available in most markets, but the Bosc, with its smoky, sweet flavor and interesting shape makes for the prettiest plate. Good quality dark or bittersweet chocolate is a must; choose one that is 70 percent cocoa.
Traditional, elegant, simple – voilà! Dessert is served!
Pear au Chocolat
Author: Fit Bottomed Eats
Recipe type: Dessert
Cuisine: French
Prep time:
Cook time:
Total time:
Serves: 4
Fancy, just not fussy this classic French dessert makes a perfect ending for a heavy holiday meal.
Ingredients
- 6 cups water
- 1 cup sugar
- 2 cinnamon sticks
- 1 vanilla bean, scraped or 2 teaspoons vanilla
- 4 pears, ripe but firm
Chocolate Ganache
- 8 oz dark chocolate, finely chopped
- 1 cup heavy cream
Instructions
- Place water, sugar, cinnamon and vanilla into medium saucepan; stir to dissolve sugar and bring to a gentle simmer over low heat while you prepare the pears.
- Carefully peel the skin from the pears, leaving the stem intact.
- Slice a piece off the bottom of each pear so that it will stand upright when served.
- From the bottom of the fruit, carefully remove the core and seeds from each pear using a small knife and a spoon.
- Place the pears into the syrupy liquid and simmer for approximately 15-20 minutes (depending on the size of the fruit) until a paring knife enters the flesh easily.
- Remove the pears to cool in their liquid.
Chocolate Ganache
- Place the finely chopped chocolate into a medium sized bowl.
- Heat the heavy cream in a saucepan over low heat. DO NOT BOIL. Steam will begin to rise from the cream and little tiny bubbles will appear around the edge of the pan.
- Pour the heated cream over the chocolate and allow to rest undisturbed for 1 minute.
- Whisk briskly with a wire whisk until the ganache is smooth and glossy.
- Pour over plated pears and serve.
Notes
Once the pears are cooked they can be left in the poaching liquid overnight in the refrigerator. Bring to room temperature before serving.
Nutrition Information
Serving size: 4
Are you a fan of French cuisine? —Karen