Saucy pears

With chocolate, cinnamon and vanilla… it doesn’t get any yummier than this!

You’d never know it looking at supermarket shelves, but there are more than 3,000 varieties of pear grown around the world. Some are still produced just next door in Worcestershire, which bears three black pears on its coat of arms in tribute to its historical ties with the fruit. Try this great recipe for a yummy pear dessert. Spiced poached pears in chocolate sauce


For the pears:

  • 750g golden caster sugar
  • 1 cinnamon stick
  • 2 strips lemon zest
  • 1 star anise
  • 1 vanilla pod, split lengthways
  • 5 cloves
  • Fresh root ginger, peeled and sliced
  • 4 ripe pear, peeled

For the chocolate sauce:

  • 200g good-quality dark chocolate
  • 142ml double cream
  • 150ml full-fat milk
  • Pinch ground cinnamon


In a pan big enough to hold the pears snugly, tip in all the ingredients except the pears. Half fill with water, bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for 30 mins until soft. Turn off heat and set aside. (The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.) To make the sauce, tip the chocolate into a heatproof bowl. Bring cream, milk and cinnamon to the boil, pour over chocolate. Stir until chocolate has melted. To serve, drain the pears and, holding them by the stem, dip in the chocolate sauce to completely cover.

Serve each pear with a scoop of vanilla ice cream.