Honey Poached Pears with Dark Chocolate Sauce Taste Test
Happy Foodie Friday! This recipe comes courtesy of Penny and Eleazar Martinez.
Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
This dessert is absolutely spectacular. The poached pear and chocolate blend together in a marvelous way to create a dish that pairs perfectly with the Sauvignon Blanc. The wine adds a crisp balance to the sweetness of the dish. On the more decadent side, my fiancé and I split one pear, and it was the perfect amount.
Make sure you read through the recipe before you begin as there are a few steps you will want to complete before starting. The pears need to chill for 2 hours before topping with chocolate so account for this extra sitting time. When it comes to making a double boiler one website suggested you can use two pots stacked, however, I would recommend a glass bowl on top of a pot so you can see how hot the water is below. I used a pot and my chocolate got a bit too hot and overly thick.
Makes 6 servings
Preparation Time: 15 Minutes + 2 Hours for chilling
Cook Time: 45 Minutes
Ingredients for Pears:
*6 Bosc pears, firm, with stem still attached (buy these firm and 3 days before you need them so they can ripen during this time).
*1 (750-ml) bottle dry vermouth
*1 cup water
*6 tablespoons honey
*1 pinch flaky salt, plus more to finish (Flaky salt is different than regular salt. You need flaky. Maldon is a good brand.)
Preparation for Pears:
*Find a pot that comfortably fits the 6 pears in a standing position (3-quart saucepan). Don’t add the pears, yet.
*Add the vermouth, water, honey and a pinch of salt to the pot.
*Set on the stove over medium heat to bring to a simmer, stirring occasionally, until the honey dissolves.
*Peel the pears in big, long strips from the top to almost the bottom. Stem stays attached to the pear.
*Carefully add the pears to the simmering poaching liquid. Cover the pears with a lid that’s one size too small for the pot, so it helps to keep the pears submerged.
*Adjust the heat to maintain a gentle simmer (boiling is too harsh for the fragile fruit).
*Simmer the pears, covered, for 10 to 25 minutes. (Mine took about 20 minutes)
*Turn them every so often so they cook evenly.
*After 10 minutes, start checking them often so they don’t overcook.
*To check: Pierce the bottom of the pear with a cake tester or toothpick; it should meet little resistance. Since the pears will continue to cook off the heat (thanks to carry-over cooking), you want them slightly less tender than you’d like to serve them.
*After you’ve removed the pears, raise the heat under the pot and bring sauce to a boil.
*Boil for about 20 minutes, or until the sauce has thickened into a syrupy consistency.
*Pour the syrup over the pears.
*Refrigerate until totally chilled, at least 2 hours.
Ingredients for Chocolate Sauce:
*8 ounces chopped dark semi-sweet or bittersweet chocolate
*7 tablespoons unsalted butter, softened
*1/2 cup sugar
*1/2 cup almond milk
*1/4 cup hot water
*1 teaspoon vanilla
*1 pinch salt
Preparation for Chocolate Sauce:
*Combine the first five ingredients in the top of a double boiler.
*Simmer on a medium low heat and stir until chocolate is smooth, about 5 minutes.
*Remove from heat and add vanilla and pinch of salt.
To Serve the Pears:
*Add each whole pear to a shallow bowl.
*Pour an even amount of syrup on top of each pear.
Recipe and Taste Tester - Alina Gersib