Vanilla-poached pears stand upright beside a scoop of ice cream while a warm, glossy sauce made with François Pralus’s Venezuela 75% Dark Chocolate Bar, bold, complex and aromatic, runs down their sides.
Serves 4 · 15 min + 25 min poaching
Ingredients
- 4 firm pears, peeled, stems left on
- 4 cups (1 l) water
- 3/4 cup (150 g) sugar
- 1 vanilla bean, split
- 3.5 oz (100 g) Venezuela 75% Dark Chocolate Bar (François Pralus)
- 1/2 cup (120 ml) heavy cream
- A scoop of vanilla ice cream per pear
Method
- Peel 4 firm pears, leaving the stems on.
- Simmer them for 20 to 25 minutes in 4 cups (1 l) water with 3/4 cup (150 g) sugar and a split vanilla bean, until tender, then let cool in the syrup.
- Melt the Venezuela 75% dark chocolate bar (3.5 oz / 100 g) with 1/2 cup (120 ml) heavy cream over low heat, stirring until glossy.
- Place each pear in a bowl with a scoop of vanilla ice cream and pour the warm chocolate sauce over it.
The star of this recipe: Venezuela 75% Dark Chocolate Bar, by François Pralus.
Shop this recipe
Add the Clipperton products used here in one go. The other ingredients come from your usual market.
