Champagne Poached Pears with Dark Chocolate Fudge Sauce Recipe
Introduction
Champagne Poached Pears with Dark Chocolate Fudge Sauce is an elegant dessert that combines delicate fruit flavors with rich, decadent chocolate. This sophisticated yet simple dish is perfect for special occasions or whenever you want to impress your guests.
Ingredients
- 1 (750 ml) bottle champagne
- 1 cup granulated sugar
- 1 vanilla bean, split
- 1 star anise pod
- 4 small D’Anjou pears, peeled
- Ice cream for serving
- 2/3 cup heavy cream
- 1/2 cup light corn syrup
- 1/2 cup light brown sugar, packed
- 2 (3.2 ounce) bars dark chocolate (70% cacao recommended)
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
Instructions
- Step 1: In a medium saucepan, combine the champagne, granulated sugar, split vanilla bean, and star anise. Bring the mixture to a boil over medium-high heat.
- Step 2: Gently add the peeled pears to the boiling liquid. Reduce the heat slightly to maintain a medium-high simmer. Cook for 20 minutes, stirring occasionally and turning the pears to ensure even poaching, until the pears are tender.
- Step 3: Remove the pears from the saucepan and let them cool for a few minutes. Keep warm until serving.
- Step 4: For the dark chocolate fudge sauce, combine the heavy cream, corn syrup, brown sugar, salt, and half of the dark chocolate in a medium saucepan. Bring to a boil over medium heat.
- Step 5: Lower the heat and simmer for 1 to 2 minutes, stirring until the chocolate melts completely. Remove the saucepan from heat.
- Step 6: Add the remaining chocolate, butter, and vanilla extract to the mixture. Stir until smooth and all chocolate has melted.
- Step 7: Serve the warm pears with a scoop of ice cream and a generous drizzle of the dark chocolate fudge sauce.
Tips & Variations
- Use ripe but firm pears to ensure they hold their shape during poaching.
- Substitute champagne with sparkling white wine or prosecco if preferred.
- Add a cinnamon stick to the poaching liquid for an extra layer of warm spice.
- For a dairy-free chocolate sauce, substitute the heavy cream with coconut cream.
Storage
Store any leftover poached pears and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the pears gently in a warm oven or microwave before serving. Warm the fudge sauce briefly on the stovetop or in the microwave, stirring frequently to prevent burning.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pears for this recipe?
Yes, you can use Bartlett or Bosc pears, but D’Anjou pears hold their shape best during poaching and have a sweet, mild flavor that pairs well with champagne.
Is it necessary to peel the pears before poaching?
Peeling the pears helps the poaching liquid penetrate more evenly and creates a smoother texture, but you can leave the skin on if you prefer a more rustic presentation.
PrintChampagne Poached Pears with Dark Chocolate Fudge Sauce Recipe
Champagne Poached Pears with Dark Chocolate Fudge Sauce is an elegant dessert featuring tender pears poached in a fragrant champagne infusion with vanilla and star anise, served warm alongside creamy ice cream and drizzled with a rich, luscious dark chocolate fudge sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French-inspired
Ingredients
Poached Pears
- 1 (750 ml) bottle champagne
- 1 cup granulated sugar
- 1 vanilla bean, split
- 1 star anise pod
- 4 small D’Anjou pears, peeled
Dark Chocolate Fudge Sauce
- 2/3 cup heavy cream
- 1/2 cup light corn syrup
- 1/2 cup light brown sugar, packed
- 2 (3.2 ounce) bars dark chocolate (70% extra dark)
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
For Serving
- Ice cream (vanilla preferred)
Instructions
- Prepare the poaching liquid: In a medium saucepan, combine the champagne, granulated sugar, split vanilla bean, and star anise pod. Bring this mixture to a boil over medium-high heat to dissolve the sugar and infuse the flavors.
- Poach the pears: Gently add the peeled D’Anjou pears to the boiling liquid. Reduce the heat to medium-high and let the pears simmer for about 20 minutes. Stir occasionally and turn the pears to ensure even cooking. The pears should become tender but hold their shape.
- Cool the pears: Once tender, carefully remove the pears from the poaching liquid and let them cool slightly, about 2-3 minutes. You can serve the pears warm or at room temperature.
- Make the dark chocolate fudge sauce: In a separate medium saucepan, combine the heavy cream, light corn syrup, light brown sugar, salt, and half of the broken dark chocolate bars. Bring this mixture to a boil over medium heat, then reduce to a simmer and cook for 1-2 minutes until the chocolate fully melts and the sauce thickens slightly.
- Finish the sauce: Remove the saucepan from heat. Stir in the remaining dark chocolate pieces, unsalted butter, and vanilla extract. Stir continuously until the chocolate is completely melted and the sauce is smooth and glossy.
- Serve: Plate each poached pear alongside a scoop of vanilla ice cream and generously drizzle with the warm dark chocolate fudge sauce. Enjoy immediately for the best flavor and texture.
Notes
- Choose small to medium-sized pears for even poaching.
- The poaching liquid can be strained and reduced to make a syrup for extra drizzle if desired.
- Use a high-quality dark chocolate with at least 70% cocoa for a rich sauce.
- Serve the pears warm or at room temperature depending on preference.
- Leftover sauce can be refrigerated and gently reheated before serving.
Keywords: Champagne poached pears, poached pears, chocolate fudge sauce, elegant dessert, fruit dessert, dark chocolate sauce
