Serves
4

Cooking

30min
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Ingredients

6 cups water
2 cups sugar
1 vanilla bean, split
4 pears, peeled*
½ cup single cream
150g dark-chocolate melts
double cream, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Place the water, sugar and vanilla bean in a saucepan and bring to the boil. Reduce the heat to a simmer and add the pears. Cover with a piece of wax or baking paper and cook for 10 to 15 minutes, depending on the size of your pears. Heat the single cream in a saucepan, remove and add the chocolate. Stir until the chocolate has melted. Allow to cool slightly. To serve, spoon some double cream into a bowl, top with a poached pear and the warm chocolate sauce. Serves 4. *To stop the pears from discolouring after peeling, place them in a bowl of water with a juiced lemon.