Poached Pears with Chocolate Sauce and Ice Cream

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

Prep Time: 1 minute

Cook Time: 15 minutes

Total Time: 16 minutes

Category: dessert

Cuisine: French

one serving

Poached Pears with Chocolate Sauce and Ice Cream

Poached pears with chocolate sauce and ice cream. A fancy-looking dessert that's easy to make.

Ingredients

  • 1 pear
  • 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)

Instructions

  1. Peel the pear, cut it in half, and remove the core with a paring knife.
  2. Add the water and sugar to a small saucepan (less than one quart) and stir the mixture to combine them together.
  3. Turn the flame to medium and bring the sugar/water mixture to a boil.
  4. Once it's boiling, add the pear halves, and reduce the heat to medium-low.
  5. 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.
  6. Add the vanilla extract, stir it into the mixture and let everything cool for 15-20 minutes.
  7. 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.

Notes

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.

More Dessert Recipes

Easy Pear Crepe Dessert Recipe for One Person

Cinnamon Sugar Bananas with Brandy

Peach Crumble Recipe for One

Small Batch Cinnamon Sugar Apple Bread

 




Easy Pear Crepe Dessert Recipe for One Person

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.



Easy Pear Crepe Recipe for One

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Category: dessert

Cuisine: French

Easy Pear Crepe Recipe for One

Pear crepe recipe with cinnamon and sugar

Ingredients

  • 2-3 tsp butter
  • 1 small pear (or half a large one), cored and sliced
  • cinnamon
  • sugar
  • splash of brandy (optional)
  • one whole wheat tortilla

Instructions

  1. Melt the butter in an 8 inch skillet.
  2. Add the sliced pear and sprinkle with cinnamon and sugar
  3. Add the splash of brandy, if using
  4. Saute the pears until tender
  5. Remove the pear mixture and set aside.
  6. Add the tortilla to pan. Add more butter if necessary.
  7. Cook for 30 seconds, then flip with kitchen tongs, and cook another 30 seconds or so on the other side.
  8. Put the pears back in the pan, on top of the tortilla.
  9. Cook about 30 seconds to reheat the pears.
  10. Fold the crepe over the pears and remove to a plate with a spatula.
  11. Sprinkle with cinnamon and sugar.

Notes

The pears I used were an experimental variety with no name yet. Bartlett or Bosc pears would work just fine.

This recipe is an easy way to give yourself a holiday treat. It can easily be increased if you have company.

Single Serving Pear Crepe Dessert Recipe Substitutions and Variations

  • try pear brandy instead of standard brandy
  • serve topped with a scoop of vanilla ice cream
  • add a pinch of ginger to the cinnamon/pear/sugar mixture
  • drizzle the crepe with chocolate syrup

Tools and Ingredients for this Pear Crepe Dessert Recipe

oxo kitchen tongsoxo kitchen tongsKitchen tongs

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.

 

cuisinart skillet
Cuisinart Chef’s Classic Stainless 8-Inch Skillet

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

Poached Pears with Chocolate Sauce and Ice Cream

Cinnamon Sugar Bananas with Brandy

Small Batch Brownies with Cocoa Powder

Easy Chocolate Mousse

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.

Easy Chocolate Mousse

Prep Time: 10 minutes

Total Time: 10 minutes

Category: dessert

Cuisine: French

five servings

Easy Chocolate Mousse

Easy chocolate mousse with only five ingredients. No fussing, or separating eggs, you can make this in a few minutes.

Ingredients

  • 7 ounces dark chocolate
  • 1/4 C boiling water
  • 1/2 C heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 egg

Instructions

  1. Break up the dark chocolate into squares or small pieces. Drop them into the blender.
  2. Add boiling water. Blend for 30 seconds. Add remaining ingredients. Blend 15 seconds. Scrape down sides.
  3. Blend until smooth. Pour into dessert dishes or small glasses and refrigerate until set.

Notes

Garnish with mint, sliced strawberries, whipped cream or all three.

Do not double the recipe, as it won't set properly. If you need to make more, make two separate batches.

Easy Chocolate Mousse Substitutions and Variations

  • Use a dark chocolate bar (like 70%) for an extra chocolate boost.
  • Freeze the mousse. It comes out like chocolate fudge ice cream.
  • Add raspberries or strawberries on top. If you freeze those too, they get even sweeter.
  • Garnish with shaved chocolate or chocolate sprinkles.
  • Serve layered in parfait glasses with whipped cream in-between.
  • Make it with coffee instead of water.
  • A splash of Kahlua or Amaretto might be fun too!

Ingredients to Make Easy Chocolate Mousse

Extra Dark Chocolate Makes Your Mousse Even Better


Green & Black’s 70% Organic Chocolate Bars

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.

Use Real Vanilla, It Makes a Difference


Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract

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?

More Chocolate Mousse Recipes

Chocolate Mousse with Cocoa Powder

More Dessert Recipes

Small Batch Brownies with Cocoa Powder

Pear Crepe Recipe for One Person

The World’s Best Cheesecake Recipe

Greek Yogurt Chocolate Cake