• Serves6
  • CourseDessert
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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Ingredients

  • 6 firm dessert pears, such as Waitrose Doyenne du Comice Pears or Waitrose Blush Pears
  • 350g caster sugar
  • 1 vanilla pod, halved
  • 3 cardamom pods
  • 1 cinnamon stick
  • 170ml essential Waitrose Double Cream
  • 200g Waitrose Belgian Dark Chocolate, chopped into small pieces
  • 500ml Waitrose Seriously Creamy Madagascan Vanilla Ice Cream, to serve

Method

  1. Peel the pears, leaving the stalk in place, and cut out the core. Slice off the bottom of each pear to make a flat base.

  2. Put the sugar into a large pan with the vanilla pod, cardamom pods and cinnamon stick. Pour over 750ml water, then simmer until the sugar dissolves and turns syrupy. Place the pears into the syrup and poach gently for 20 minutes, or until the pears are tender. Carefully remove the pears from the poaching liquid, reserving 2 tbsp of the sugar syrup.

  3. To make the chocolate sauce, heat together the double cream and chocolate in a small pan over a low heat, stirring until the chocolate has melted. Stir in the reserved sugar syrup until the sauce is glossy.

  4. Drizzle the sauce over the pears and serve with the ice cream.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,103kJ/ 504kcals

Fat

32.8g

Saturated Fat

20.9g

Carbohydrates

47.1g

Sugars

38g

Fibre

3.6g

Protein

5.2g

Salt

0.1g

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