In Season Now … Moscato Poached Pear With Chocolate Sauce

Pears are in season. A perfect energy-boosting snack as it is rich in natural fruit sugars. I like eating them as they are or sometimes I pair them with baby fennel in salads. For a change, I made dessert tonight and tried a classic flavour combination, pear and chocolate. I loved the flavours in this one. Pear poached in pink moscato then served with a special chocolate sauce. It is very fruity, not too rich but just the right amount of sweetness to it.

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(Serves 2)

  • 2 medium pears
  • 250 ml pink moscato (or any sweet white wine of your choice)
  • 1/4 cup caster sugar
  • 25 g butter
  • 150 g plain chocolate, broken or chopped into pieces
  • mint sprigs, to decorate
  1. Peel pears, with stalks attached.
  2. Put sugar and moscato in a medium saucepan. Bring slowly to the boil, stirring occasionally, until sugar is dissolved.
  3. Add pears to pan, standing them upright. Bring to boil. Cover.
  4. Poach pears until just tender, turning them occasionally. Poaching time will vary depending on size of pears. The medium size pears I used for this recipe were poached for 50 minutes.
  5. Once done, leave pears to cool in the syrup. Remove pears from the pan with a slotted spoon. Set aside.
  6. To make chocolate sauce, bring syrup to the boil. Boil rapidly until syrup is reduced by two-thirds. 
  7. Reduce heat. Add chocolate and butter. Stir until chocolate is melted and smooth.
  8. Serve pears with the sauce. Garnish with mint sprigs.

For an extra treat, you can serve this with vanilla ice cream. Or the left-over pink moscato. Divinely decadent!

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