Poached Pears with Honey Ice Cream and Chocolate Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
The Ritz Hotel,
London W1

Chef Michael Quinn


  • 6 Comice or Conference pears, firm and large

For the syrup stock

  • 1 pint (575 ml.) water
  • 4 oz. (125 ml.) castor sugar
  • 1 pint (575 ml.) water
  • 4 oz. (125 ml.) castor sugar
  • liqueurs, vanilla pod and cloves (optional)

For the ice cream

  • 1 pint (575 ml.) milk
  • ½ lb. (225 g.) honey, flower based
  • 8 egg yolks
  • 1 pint (575 ml.) single cream

For the chocolate sauce

  • ½ pint (275 ml.) double cream
  • ½ lb. (225 g.) plain chocolate
  • 1 oz. (25 g.) castor sugar
  • dark rum


Peel the pears, leaving the stalk intact, and poach gently in the syrup until cooked, while still keeping the flesh firm—about 4 minutes. Allow to cool in syrup.

Make the ice cream by boiling the milk. Mix together the honey and egg yolks and add to the milk. Allow to cool, add the cream and freeze.

Make the chocolate sauce by mixing all the ingredients together and bringing to the boil, whisking all the time. Pass through a fine strainer to remove any lumps.

Slice the top off the pears and part of the bottom so that there is an even base. Scoop out the pulp and fill with honey ice cream. Coat with 1 tablespoon of honey and pop the top back on. Coat with the hot chocolate sauce, leaving the stalks uncovered. Garnish with toasted almonds.