Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Poached pears with pedro ximénez and chocolate sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- (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
Method
- 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.
