Champagne 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
Scale
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
