Photo: Jennifer Soo
For the pears
850g caster sugar
zest and juice of 1 orange
4 cardamom pods
1 vanilla bean
4 ripe pears, peeled and cored
For the chocolate sauce
120g dark chocolate
1 tbsp honey
300g pouring cream
For the pears: In a large saucepan, bring everything but the pears to the boil in 1.5 litres of water, then allow to infuse and cool completely.
Peel and core the pears, place in the poaching liquid, cover with a piece of baking paper and bring to the boil over a medium heat.
Turn down to a simmer and cook very gently for about 10-15 minutes until tender.
Remove from the heat, cover with a lid and allow to cool completely.
For the chocolate sauce: Place all the ingredients into a saucepan and bring to the boil, whisking continuously.
Turn down to a simmer and cook for 2 minutes.
Strain and allow to cool slightly before serving. Or store in the fridge until ready to use.
To serve, spoon a generous puddle of chocolate sauce onto your serving plate and top with the poached pear.
- Main Ingredients - Chocolate
- Course - Dessert
- Occasion - Dinner Party