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Poached pears with hot chocolate sauce
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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 pot essential Waitrose Double Cream
200g Waitrose Belgian Dark Chocolate, chopped into small pieces
500ml tub from Waitrose Seriously Creamy Madagascan Vanilla Ice Cream, to serve
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.
Typical values per serving: