Miniature Forelle pears are poached in spiced syrup made of candied ginger and various other spices. Once softened, the pears are covered with chocolate sauce. 

I prepared the pears a day in advance and the chocolate sauce was made at the very last minute. It took me probably 5 minutes tops. Everyone was pleased, the cook included! The small size of this dessert makes it a perfect finish to a heavy meal. 

1. Info for Poached Pears in Chocolate Sauce

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 8
  • Calories: unavailable

2. Ingredients for Poached Pears in Chocolate Sauce

  • 8 Forelle pears, ripe
  • 1 lemon, zested and freshly squeezed
  • 1 cup pear nectar
  • 1-¾ cups granulated sugar
  • 1 (2-inch) piece fresh ginger
  • 2 tablespoons unsalted butter
  • ½ cinnamon stick, crushed
  • ⅛ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg, freshly grated
  • 6 tablespoons semi-sweet chocolate chips
  • ¾ cup heavy whipping cream
  • ⅛ teaspoon salt
  • 1 tablespoon light corn syrup
  • ¾ teaspoon pure vanilla extract
  • 8 small mint leaves, for garnish

3. Directions:

  1. For the ginger: Peel the ginger root with a paring knife or the edge of a spoon. Thinly slice it, then cut into long matchsticks.
  2. Peel and delicately core the pear, leaving the fruit whole. Drizzle with lemon juice to prevent oxidation.
  3. In a non-reactive saucepan, melt 1 tablespoon of butter. Add the whole pears with its juice. Toss well. Add 1-½ cups sugar and toss until the pears are nicely coated. Add the pear nectar, 1 cup water, lemon zest, cinnamon, nutmeg and ginger. Bring to a boil, then simmer for about 10 minutes. The pears should be very tender but still whole.  Transfer the pears into individual serving plates, leaving as much liquid in the saucepan. Note: You can use the leftover (strained) syrup to enjoy as a drink by adding seltzer water and ice.
  4. In a small saucepan, combine ¼ cup sugar, ground cinnamon, light corn syrup, cream and 1 tablespoon butter. Stir, then bring to a near boil. Add the chocolate chips. Remove from the heat. Add vanilla extract. Stir well until the mixture is smooth and uniform. Let sit for 5-10 minutes.
  5. Drizzle the chocolate sauce over the pear until it’s complete covered. Finish by covering the bottom of the plate.
  6. You could serve the pears with a large scoop of ice cream or simply garnish with a few fresh mint leaves. Serve warm with a grapefruit spoon (with serrated edges for easier grip).
  7. Bon appétit!