Poached pears in chocolate sauce

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Next

By Valentine Warner

Published 2014

  • About

I used to love tinned pears with instant rubbish chocolate custard at school. But that was then and this is a little more elegant.


  • 2 bay leaves
  • 4 black peppercorns
  • 1 long strip of lemon zest, removed with a potato


  1. Drop the bay leaves, peppercorns and lemon rind into a large saucepan and pour over the white wine and water. Tip in the sugar, then add the vanilla seeds, followed by the pod. Put the pan on the heat and bring to a very gentle simmer.
  2. Meanwhile, peel the pears, leaving the stem attached. Very neatly cut out the little black core end from the bottom, then cut a