Pears poached in spiced red wine with chocolate sauce

Poires Richelieu sauce au chocolat

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      50 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

Do not rush this recipe as leaving the pears to steep overnight in the wine intensifies the flavour. The chocolate sauce just adds a level of true French decadence!


  • 4 medium-ripe pears with stalks
  • 1 bottle red wine (Claret/red Bordeaux is best)
  • 4


Peel the pears carefully, keeping the stalk intact: I find it’s best to peel from top to bottom in one movement as it helps to show off their beautiful shape. Place the pears in a saucepan, cover with the wine and add the spices and sugar. Place a sheet of greaseproof paper on top of the pears and a lid that is slightly too small for the pan. (This helps to keep the pears submerged in the wine.