Olive Magazine
Four poached pears with pedro ximénez and chocolate sauce

Poached pears with pedro ximénez and chocolate sauce

Published: January 11, 2020 at 2:17 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

A fancy dessert idea that makes the most of Williams pears, smooth dark chocolate sauce and pedro ximénez sherry. And it only takes 25 minutes to make!



  • (or other good cooking pears, such as Comice or Anjou) 4 Williams pears
  • 250g caster sugar
  • 125ml pedro ximénez sherry
  • 1 star anise
  • 1 stick cinnamon
  • 100g, finely chopped dark chocolate
  • 50ml double cream
  • to serve vanilla ice cream
  • to serve sea salt flakes


  • STEP 1

    Use a melon baller or teaspoon to carefully remove the cores of the pears through the bases, then level the bottoms so they sit flat. Put the pears into a pan with the sugar, 100ml of the sherry, the star anise, cinnamon stick and 400ml of water. Heat slowly over a low heat, then simmer gently with a lid on for 15-20 minutes or until the pears are very tender (this may take longer, depending on how ripe the pears are). Use a slotted spoon to remove each onto a plate. Keep the poaching syrup for adding to cocktails, if you like.

  • STEP 2

    Tip the chocolate and double cream into a small pan with the remaining 25ml of sherry and heat very gently, stirring, until a smooth sauce forms.

  • STEP 3

    Spoon the sauce over the poached pears and serve each with a scoop of ice cream and a pinch of sea salt flakes, if you like.

*This recipe is gluten-free according to industry standards

Love pears? So do we! Check out our favourite pear recipes here

Poached Pears Recipe with Chantilly Cream and Candied Walnuts

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