Poached Pears with Chocolate and Butterscotch Sauce

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There is nothing better than a refreshing dessert to conclude an evening meal. Today I have written about a simple fruit dessert which is really easy to cook and will be your perfect companion for a dinner party. The specialty of this dish is that it gives you the creamy freshness of fruit along with the rich flavor of dark chocolate- The best of both worlds.

I hope you all enjoy it as much as I did!

Ingredients

For poaching:

  • Firm dessert pears 4
  • Cinnamon powder 1 tbl spn
  • Lemon juice 1 tsp
  • Honey 2 tbl spn
  • Lemon zest 1 tsp/ 1 strip of lemon rind
  • Water 350 ml (approx)

For butter scotch sauce

  • Sugar 100 gm (6.5 tbl spn)
  • Water 4 tbl spn
  • Butter (salted) 25 gms
  • Double cream 200 ml 

For chocolate sauce

  • Butter (salted) 15 gms
  • Dark  chocolate 50 gms
  • Cream 2 tbl spn

For garnishing

  • Walnut 2 (finely chopped)

Method

Peel the pears and keep the stem intact. Cut a thin slice horizontally from the bottom to make it stand.

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In a deep vessel add all ingredients for poaching except the pears, stir together over low heat and bring to a simmering point and then add the pears. Cook gently for 30 minutes,turning them in between until tender and translucent but still firm.

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Check by piercing with a fork, if it goes and comes out smoothly your pears are poached. Remove from heat and set aside to cool.

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To make the butterscotch sauce, whisk in butter with the cream and keep aside.

Heat a saucepan and add sugar and water over low heat but do not stir at all. When sugar is golden caramel, stir so it doesn’t stick to the bottom of your pan and remove from heat. Now add the cream butter mixture in it and mix well. Keep aside to cool.

To make the chocolate sauce, heat a pan over low heat and add butter. As it melts, add the chocolate and cream and mix well. Your chocolate sauce is ready.

Transfer the pears to a serving plate. Spoon over the sauces as per your preference and add the chopped walnut. Serve chilled or at room temperature.

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I have tried three different styles of plating with varying amounts of butterscotchDSCN3008 sauce and chocolate sauce. You, of course, can try any one of these or any other style you like. The idea is that when you cut into that perfectly poached pear your mouth should get a burst of all the three flavors and the occasional crunch from the chopped walnuts.

I hope you enjoyed this dessert. If you have any suggestions, questions or just comments please go ahead and type it into the comment box below. It is always great to get feedback. I will be back with more recipes soon enough. Happy Cooking 🙂

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