Poached Pears with Chocolate Sauce
BACK TO RECIPES

Poached Pears with Chocolate Sauce

By 

Madison Skye

celebration entertaining
About This Recipe

Elegant, fragrant, and refined-sugar-free, these poached pears steep in a spiced Earl Grey syrup infused with cinnamon, star anise, and vanilla. Once tender and aromatic, they’re paired with a velvety chocolate fudge sauce made from Spring & Mulberry Pure Dark Bars — a simple, showstopping dessert for winter-time festivities.

This Recipe Features
Pure Dark
Pure Dark
How Many?

Poached Pears with Chocolate Sauce

By 

Madison Skye

celebration entertaining
About This Recipe

Elegant, fragrant, and refined-sugar-free, these poached pears steep in a spiced Earl Grey syrup infused with cinnamon, star anise, and vanilla. Once tender and aromatic, they’re paired with a velvety chocolate fudge sauce made from Spring & Mulberry Pure Dark Bars — a simple, showstopping dessert for winter-time festivities.

Ingredients
Serving Size: 4 servings
8

cups water
1

cinnamon stick
2

star anise pods
3

Earl Grey tea bags
4

tbsp date sugar
1

tsp vanilla bean paste
4

Bosc pears, peeled (leave a bit of skin at the stem to keep it intact)
1⁄4

cup toasted nuts (we used pecans)
2

Spring & Mulberry Pure Dark bars
1⁄4

cup whole milk

Pinch of salt
Directions
  1. Make the poaching liquid: In a large pot, bring the 8 cups of water to a boil. Reduce to a simmer and add the tea bags, cinnamon stick, star anise, date sugar, vanilla bean paste,
    and a pinch of salt. Stir and let steep for 15 minutes.
  2. Prep the pears: Peel the pears, keeping a small ring of peel around the stem so it stays intact. You can halve them or leave them whole. *If you halve the pear, use a spoon to
    scoop out the core.
  3. Poach: Add the pears to the pot and simmer for about 20 minutes per side (or 15 minutes if halved). Once tender, lower the heat and stand the pears upright in the liquid. Let them sit and steep for another 40–50 minutes. Remove and set aside.
  4. Make the chocolate sauce: In a small pot, break apart the chocolate bars and add the whole milk. Warm over medium heat, stirring until fully melted and smooth.
  5. Serve: Plate the pears, spoon warm chocolate sauce over the top, and finish with toasted nuts. Enjoy!
BACK TO RECIPES

Featured Recipes

A taste of Spring & Mulberry—

recipes born from nature’s sweetness.


Chocolate & Butter Baguette

morning

Chocolate Pot de Creme

Entertaining

Chocolate Torte

Celebration

Chocolate & Butter Baguette

morning

Chocolate Pot de Creme

Entertaining

Chocolate Torte

Celebration