Chocolate is most compatible with pears as a winter treat — the fruit's soft sweetness and the chocolate's richness balance each other perfectly. Enjoy these chocolate-drizzled poached pears as a light, elegant dessert that looks far more impressive than the effort it actually takes, and comes together mostly hands-off while the pears simmer.

Photos by Hannah Kaminsky.

Key Ingredients & Substitutions

Bosc pears. Their firm texture and dense flesh hold up well to poaching without turning mushy — look for pears that are ripe but still firm to the touch. Anjou pears are a reasonable substitute.
White wine. Adds depth and a subtle acidity to the poaching liquid that balances the sweetness — substitute more pear nectar or apple juice for an alcohol-free version.
Warm spices. Cinnamon, allspice, and nutmeg give the poaching liquid a cozy, winter flavor that perfumes the pears as they cook.
Arrowroot or cornstarch. Thickens the poaching liquid into a glossy sauce that clings to the pears rather than pooling on the plate.
Semisweet chocolate chips. Melted and drizzled over the top, they add richness that pairs beautifully with the soft, spiced pears.

Variations

Add citrus. A strip of orange or lemon zest in the poaching liquid adds brightness that cuts through the richness of the chocolate.
Swap the chocolate. Dark chocolate makes a richer, less sweet drizzle; white chocolate makes for a prettier contrast against the spiced pears.
Add crunch. A sprinkle of chopped toasted hazelnuts or pistachios over the chocolate adds texture and visual appeal.
Make it boozy. A splash of brandy or amaretto in the poaching liquid adds a warm, adult note.
Stuff them. A small spoonful of vegan mascarpone or coconut whipped cream tucked into the core cavity dresses this up further.

Tips for the Best Poached Pears

Choose firm pears. They hold their shape better during poaching than very ripe, soft ones, which can fall apart in the simmering liquid.
Baste as they cook. Spooning the poaching liquid over the pears every few minutes helps them cook evenly and pick up more of the spiced flavor, since they're rarely fully submerged.
Don't rush the simmer. A gentle simmer rather than a hard boil keeps the pears intact and lets the spices infuse slowly.
Thicken the sauce after removing the pears. The arrowroot or cornstarch gives the poaching liquid a glossy, spoonable finish once whisked in and briefly reheated.
Drizzle just before serving. This keeps the chocolate glossy and prevents it from seizing or dulling as it sits.

Make Ahead & Storage

The pears can be poached up to 2 days ahead and refrigerated in their poaching liquid, which actually deepens the flavor. Reheat gently before serving, and drizzle with freshly melted chocolate right before bringing to the table.

How to Serve

Serve warm or at room temperature as a light dessert, especially welcome in the cooler months. A small scoop of dairy-free vanilla ice cream alongside makes it extra special for a holiday table.

Recipe

Poached Pears with Chocolate Drizzle

4.75 from 4 votes

Chocolate is most compatible with pears as a winter treat. Enjoy these chocolate-drizzled poached pears as a light dessert.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 3 to 4

Ingredients

2 large firm bosc pears
¼ cup white wine
¼ cup pear nectar or apple juice
½ teaspoon vanilla extract
¼ teaspoon cinnamon dash each: allspice nutmeg
1 teaspoon arrowroot or cornstarch
¼ cup semisweet chocolate chips

US Customary - Metric

Instructions

Core the pears and cut each into eight sections lengthwise. Combine the wine, nectar or juice, vanilla, and spices in a saucepan.
Put in the pears and bring to a simmer. Cover and simmer over low heat until the pears are just done—fork-tender but still firm. This will take from 10 to 20 minutes, depending on how firm the pears are in the first place.
Combine the arrowroot or cornstarch with just enough water to dissolve it. Stir into the liquid in the saucepan and simmer, uncovered, until thickened. Remove from the heat and cover.
Just before serving, combine the chocolate chips and about 1 tablespoon of water in the top of a double boiler or a small aluminum bowl perched atop a saucepan filled with a small amount of water. Heat until smoothly melted. You can also do this in a microwave — combine the chocolate and water in a heatproof bowl and start with 40 seconds. Add a bit more time if need be, stirring each time until the chips are smoothly melted.
Arrange the pear slices in 3 to 4 dessert bowls, depending on how many you're serving. Divide the cooking liquid between them.
Dip a teaspoon into the melted chocolate and drizzle over the pears in a zigzag pattern, repeating until the chocolate is used up. To make a neater drizzle pour it into a small zip top plastic bag, make a tiny snip in the corner, and use like a piping bag to do the drizzle. Serve at once.

Nutrition (Estimate per Serving)

Calories: 143kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 4mgPotassium: 116mgFiber: 2gSugar: 9gVitamin A: 8IUVitamin C: 1mgCalcium: 16mgIron: 1mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Close up of Poached Pear with Chocolate Drizzle

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