It’s the holiday season, so that means it’s also dessert season. Whether you’re having company, or just treating yourself, this poached pear recipe with chocolate sauce and ice cream is going to be a hit. The long name makes it sound kind of complicated, but it’s really easy.
First, you poach the pears by letting them simmer gently in a bit of sugar and water. Let them cool off a bit, then put them on a plate with ice cream and drizzle chocolate syrup over them. It feels like you’re doing something fancy for company, but you don’t have to share!
Pears were on sale this week(three pounds for only three dollars!), and I just couldn’t resist making this recipe. I used Bosc pears but Bartlett or Anjou will work just fine.
The pears were exceptionally sweet, and that plus the sugar, and the ice cream made the original recipe (from The New York Times cookbook), a bit cloying. Sweet is good, but not that sweet, so I reduced the sugar. The full amount of sugar is 1/4 cup. Use that if your pears aren’t that good. If you have sweet, juicy pears, cut the sugar by a teaspoon or two.
Poached pears with chocolate sauce and ice cream. A fancy-looking dessert that's easy to make.
2/3 C water
1/4 C sugar, minus one or two teaspoons
1/3 tsp vanilla extract
One scoop vanilla ice cream
Drizzle chocolate syrup (a teaspoon or two)
Peel the pear, cut it in half, and remove the core with a paring knife.
Add the water and sugar to a small saucepan (less than one quart) and stir the mixture to combine them together.
Turn the flame to medium and bring the sugar/water mixture to a boil.
Once it's boiling, add the pear halves, and reduce the heat to medium-low.
Let them simmer for three minutes. Turn the halves over and then simmer for another two minutes. Test to see if they're soft enough. If they are, a small knife should go through the pieces easily.
Add the vanilla extract, stir it into the mixture and let everything cool for 15-20 minutes.
To serve, add a scoop of ice cream to a plate, then the pear halves, then drizzle chocolate syrup (or hot fudge sauce) on top.
This takes about 15 minutes to cook, but allow time for the pear halves to cool off after you cook them.
Substitutions and Variations for Poached Pears with Chocolate Sauce and Ice Cream
Sprinkle some sliced or slivered almonds on top of the pears
Poach the pears with a pinch of ginger and a slice of lemon
Make your own hot chocolate sauce: combine 1/2 C cocoa, 1 C sugar, 1 C light corn syrup, 1/2 C light cream, 1/4 tsp salt, and 3 tablespoons butter in a saucepan. Cook on medium heat. Stir the mixture constantly until it boils. When it’s boiling merrily, you can cut back to stirring only occasionally. Let it boil for three minutes. Take the pan off the burner and add 1 teaspoon vanilla extract. Serve the sauce warm over the pears. You can store the rest in the refrigerator and serve it with more pears, or over ice cream. Or, be really decadent and serve it over small batch brownies.
This easy pear crepe dessert recipe is ready in just a few minutes, without a lot of fuss and bother. It’s nearly winter, the temperatures are dropping, and it’s the perfect time for a holiday treat.
The pears were still fresh at the greenmarket, so I pounced.
You’re probably wondering how the words “crepe” and easy go together. After all, crepes are a bit of a pain to make from scratch. It takes a bit of work to get going (even if you’re accustomed to it) and it’s not really practical to make just one.
The secret is that I didn’t use a standard crepe recipe, or even a crepe recipe at all. I used a very thin, whole wheat tortilla instead. That meant I could cook it quickly, and didn’t have to worry about extra crepes lying around.
The rest of the tortillas will be used for another day’s dessert, for wraps, and turkey enchiladas (next week’s recipe). And, since the tortilla is sturdier than a real crepe, it holds together better, and I can fill it with more pear! I haven’t tried it yet, but it might also work well with bananas.
These tongs are great for flipping tortillas, turning steaks, or transferring chicken or fish cutlets from pan to plates. They lock in place when you put them away, so they won’t take up lots of space in your drawer or gadget holder.
This is a classic, simple frying pan that’s just the right size for tortillas, a couple of fried eggs, fajitas, or vegetables. It’s not non-stick, but I found that my non-stick pans started peeling (!) and and didn’t hold up so I got rid of them. This is better. Turn the flame on, heat the pan, add the oil or butter, and then add your food. You can even put it in the oven (just don’t broil it).
Check out these Single Serving and Small Batch Dessert Recipes
I started making this easy chocolate mousse recipe when I was 14 or so. It’s now (cough, ahem, mumble) years later, and I’m still doing it. The original recipe came from Seventeen magazine. It was so easy that I made it for my friends (even hosted a party) and served it to my parents.
This is still remembered today as the infamous, “Jodi, you make dinner tonight episode:” all my favorites — fettucine alfredo and chocolate mousse. I’ve now learned to make much more complicated desserts (chocolate and otherwise), but this easy mousse is still a big favorite.
The recipe is so easy, a kid can make it. You don’t have to separate eggs, or follow lots of complicated instructions. There are only 5 ingredients: a chocolate bar, heavy cream, water, vanilla, and an egg.
If you can boil water, you can make this chocolate mousse. The only tools you need are a blender, a measuring cup, a measuring spoon, and a spatula.
This page (which was originally on Squidoo) has the original recipe, with instructions on how to make your mousse. There are also several delicious variations, like chocolate mousse made with cocoa powder, chocolate mousse without eggs, and chocolate mousse without cream. Scroll down to find the one you want.
Make your mousse extra special with Green & Black’s extra dark chocolate. It’s smooth, intense, and super-chocolatey. Use it in mousse, or just eat one or two squares right out of the package. And, all that dark chocolate is actually good for you.
This vanilla from Nielsen-Massey is real vanilla. It costs more than standard vanilla because the plants are pollinated by hand. It takes 9 months for the beans to mature. After that, the beans must be immersed in an alcohol solution to eventually produce vanilla extract.
The fake stuff is cheaper. Want to know why? It’s because it’s made by soaking wood in alcohol. Who wants to eat wood?
Double Dip of Chocolate Pudding from the NY Times This pudding gets its chocolate punch from both Droste Cocoa) cocoa powder and Scharffen Berger Semi-Sweet Chocolate”semisweet chocolate. Scroll down to find the recipe (don’t be fooled by the barbecue sauce at the top of the page).
Not just another chocolate cookbook. You’ll want to fall head, mouth, and taste buds first into this one. Who could resist recipes like Killer Chocolate Cheesecake, Molten Chocolate Cakes, and Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios? Not me.