Poached Pears and Dark Chocolate Sauce
4 pears (or 1 tin of good-quality pears)
1 vanilla pod (save the seeds and use for another recipe)
1 cinnamon stick
200g dark chocolate (60-75pc cocoa)
100ml cream (or reduced-fat)
½ tsp stem ginger in syrup
1 tbsp ginger syrup from jar
2 tbsp roasted chopped hazelnuts
500ml natural yogurt (or low-fat)
Savings could be made here without compromising on flavour: instead of a vanilla pod, use a few drops of vanilla ex-tract.
If you use good-quality chocolate, the other flavourings don't matter too much. Serves four.
1 If the pears are fresh, peel and core them and place them in a small saucepan. Add just enough water to cover, then add the vanilla pod and cinnamon and simmer until tender (around 30 minutes). If using tinned ones, poach for five minutes just to get the spicing flavour. Then remove from the poaching liquid and keep warm.
2To make the chocolate sauce, place a Pyrex bowl over a pot of simmering water. Pour the cream into the bowl; once it's bubbling, add the chopped ginger, ginger syrup and break up the dark chocolate. Stir over the heat until the chocolate melts. Spoon the sauce over the pears, sprinkle the nuts over the top and serve with yogurt.
Total fat (g)
Salt (g)Per 100g
0.1Per serving (362g)