Let’s talk desserts guys. More specifically, light summer desserts that would look great on your Christmas table. I do love traditional Christmas desserts, the rich puddings in all their fruity, custardy glory, but I know that these are not everyone’s favourites and not really suited to our hot South African Christmas. Enter the summer pear!
Poached pears in wine are an absolute classic and this version will have you falling in love with pears all over again, (well, that is the effect it had on me at least!). The pears are poached in a rosé syrup with a touch of zesty lemon and served with a decadent white chocolate sauce, so delish! This dessert can also be prepared in advance which is rather handy at this time of the year when the kitchen is usually busy.
Keep reading to find out how to make your own poached pears with chocolate sauce, and if this summery dessert tickles your fancy why not check out these vanilla bean and almond meringues with mixed berry sauce or this nectarine tarte tatin.
- pop your peeled pears in a bowl of lemon water to prevent browning.
- the pears can be served warm or cold. Serve them immediately or make them ahead and store them in the fridge in the cooking syrup.
- for best results use a medium sized deep saucepan to ensure that the pears are completely covered in liquid while they are poaching.
- Use the lid from a slightly smaller pot or a side plate to gently keep the pears submerged during cooking.
- Cooking time will vary depending on the size and ripeness of the pears. I used hard pears and they took 40 minutes – adjust your cooking time accordingly.
- Variation idea – swop the white chocolate out for dark chocolate.
Rosé poached pears with white chocolate sauce
- 1 cup castor sugar
- 2 cups rosé wine
- 1 cup water
- 1 tsp finely grated lemon rind
- 4 pears, peeled, but with stalks still attached
- 100g white chocolate, chopped
- ¼ cup cream
1.) Combine the sugar, wine, water and lemon rind in a small, deep saucepan. Stir over a medium heat to dissolve the sugar.
2.) Add the pears to the saucepan, ensuring that they are covered with the cooking liquid. Allow to boil gently for 30-40 minutes until the pears are tender when pierced. Transfer the pears to a place and leave to cool.
3.) Increase the heat and boil the syrup for a further 20 minutes to reduce. Set aside to cool.
4.) Place the chopped chocolate in a small bowl. Heat the cream until it is just about to reach boiling point. Pour the cream over the chocolate and allow it to stand for a minute. Whisk until smooth.
5.) Serve the pears warm or cold with a few spoons of syrup and lashings of chocolate sauce.