Vanilla Poached Pears and Chocolate Sauce
The eternal pudding debate in our home is between the chocoholics and those of us that prefer fruit. We finally find resolution with this recipe which can be made ahead and looks impressive.
The first cold snap has hit London and the city is suddenly awash with Christmas trees and decorations. These have seemingly appeared overnight as the last wisps of fireworks disappear from Bonfire night. There is a notable hustle and a bustle to the city dwellers and the shoppers. Finally I feel ready to embrace the season ahead and the Christmas countdown is on. Top of my to do list (which often feels as if it has hundreds of open tabs running simultaneously) is the annual Christmas card I diligently send to friends and family and buying presents for our much treasured teachers. For those that make their own Christmas pudding Stir-up Sunday approaches at the end of November, before Advent begins. As Christmas pudding, fruit cake and Christmas cake all need time to allow the flavours to intensify and the colour to deepen.
Setting aside Christmas for a moment, the eternal pudding debate in our home is between the chocoholics and those of us that prefer fruit. I realise the latter camp will sound strange to the chocoholics, but each of us to their own. Let this not be a place for judgement. Outing us one by one: my husband and daughter are committed chocoholics, my son and I remain weirdly indifferent both of us are far more tempted by an apple pudding than a chocolate one. In this wonderful recipe (of my late mother’s) we finally find resolution with Vanilla Poached Pears with Chocolate Sauce.
Poaching pears in wine is a classic French cooking technique, born from the need to use up unripe fruit in late Autumn. As I type the words classic French cooking technique a wave of intimidation sweeps over me, despite having made poached pears many times before… Do not be disheartened there is nothing complicated about the technique or this recipe. When served a poached pear appears far more impressive than the sum of its parts or process. It is also a great dinner party option if you plan to entertain this season, as the pears can be prepared well in advance and warmed to serve. I haven’t hosted a dinner party for far too long but if I were to host one this would definitely be a contender. This December we have planned a drinks party with much cherished friends whom we don’t see often enough, especially since the arrival of kids and the escalating pressures of adulthood. This is perhaps a post for the coming weeks, as I will share more drinks or canapé ideas.
Now back to making this recipe which needs firm pears which will be softened during the poaching. The end result should be a pear that can easily be cut with the side of a spoon. Here I am using Green Williams pears but Comice pears also work well. (I prefer a variety of pear that isn’t too grainy when cooked: personally avoiding Conference Pears which I much prefer raw). Red wine poached pears spiced with warming cinnamon and zesty orange are definitely worth cooking and will deepen to a beautiful glowing red. This recipe offers a pale and soft pear, poached in sugar and vanilla. Sweet wine is optional you can just use water which is reduced into a syrup. I prefer not to core the pears, making them slightly messier to eat, but much more beautiful when served. They are the perfect vehicle for the accompanying and darkly rich chocolate sauce. This is my mother’s chocolate sauce which she also poured over most puddings and rather unconventionally added semi skimmed milk into to reach a pouring consistency. You could also use double cream if you prefer, for a much richer sauce. Onwards for the how to of poaching a pear.
Recipe of the week
Vanilla Poached Pears
6 firm pears
1 lemon, juice and rind
75g golden granulated sugar
1 vanilla pod
1 large glass of sweet white wine (optional)
1 1/4 cups of water
Peel the pears, retaining the stem and discarding the skin. Slice the base of the pear so it can stand up. Place in a bowl and squeeze over the lemon juice to stop the pears from discolouring. To a ceramic pot add a couple of pieces of lemon rind, sugar, vanilla pod, wine, and water. Bring to a simmer for 5 minutes, next add the pears and poach at a gentle simmer for around 15-10 minutes. You can check they are just tender by piercing with a knife on the base of the pear. You will know they are cooked as they should look a little transparent. Set aside, with a lid on the pot, this will finish the poaching. They are best served warm, but can be stored in an airtight container once cooled in the fridge, then reheated as needed.
You can also remove the pears and slightly reduce the poaching liquid to a denser syrup if preferred.
Chocolate Sauce
180g dark chocolate 70%
semi-skimmed milk
Melt the dark chocolate, with a dash of milk, in a heatproof bowl over a saucepan of boiling water. Remove when just melted and stir with a spatula. Adjust by adding more ilk if needed until a good pouring consistency. Empty into a jug to serve alongside the poached pears.
Weekly Edit
If you are looking for internet inspiration here is this week’s top 10 beautiful buys and finds. Each week I put together an edit of great pieces that you might like to browse.
I am a huge fan of the River Cottage Handbooks, published by Bloomsbury. They make beautiful presents and are great fun to collect. This week’s recipe inspired me to revisit the Fruit edition.
Mason Cash’s Ceramic Pudding Basins are a kitchen staple for me, I find them endlessly useful. I still use all of my mother’s also. They have been manufacturing them since the early 1800s. There are seven sizes and the rim makes it possible to attach a lid, or handle if steaming a pudding.
If you are looking to buy a Christmas pudding or cake, then look no further than Fortnum and Mason for an endless selection beautifully made and packaged.
Mulling spices for mulled wine make a beautiful gift, but also a warming drink for with friends at this time of year. I love this Daylesford one with a reusable muslin bag.
Beautiful wooden spoons are a joy to cook with and I might just need some new ones, look no further than Borough Kitchen Olive Wood Spoons.
The scent of Diptyque’s holiday candle Friandise (Sweet Treat) stopped me in my tracks whilst shopping last week: gingerbread, cinnamon, candied orange peel and vanilla.
Papier’s Christmas Cards are my go to for our family’s annual Christmas card. It is very easy to upload photos if you would like to include a picture. You can also in small sets if you just want to send a select few.
The Cambridge Imprint has beautiful paper chains, paper decorations and garlands for decorating your home. They are timeless and bring instant character to bookcases and doorways.
I have upgraded our duvets this week to warmer Winter duvets, I really like the ones made by EarthKind, if you are looking similarly.
My grandmother always added a wool blanket to her beds at this time of year, they remind me of her always. As she was born in 1920 she didn’t believe in excessive heating. She preferred a very warm bed in a colder room. These traditional Cologne and Cotton Wool Blankets would have met her seal of approval.
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