Poached Pears with Orange Stuffing & Hot Chocolate Sauce

Caldesi Admin on 03 June, 2020

These pretty pears can be prepared in advance and stored in the fridge until you are ready to serve. I like to serve them chilled from the fridge with a jug of hot chocolate sauce to pour over the top.

SERVES 4

4 medium, ripe pears

juice of 1 lemon (put the squeezed halves in the water in which you cook the pears)

5cm (2in) cinnamon stick

1 teaspoon vanilla extract

For the stuffing

50g (1 3/4 oz) full-fat cream cheese

finely grated zest of  orange

1 Medjool date, pitted and chopped finely

For the hot chocolate sauce

125ml (4fl oz) double cream

50g (1 3/4 oz) dark (85%) chocolate, finely chopped

 

Per serving 28g carbs, 6.2g fibre, 2.9g protein, 27g fat, 372kcal

 

Peel the pears, leaving the stalks intact, and put them into a medium size pan with enough hot water to cover them. Add the lemon juice and squeezed lemon halves, cinnamon stick and vanilla and bring to the boil.

Cover the pan and cook the pears until tender. Ripe ones only need about 15 minutes but unripe, firm pears may need up to 1 hour. Pierce them with a skewer or fork to check they are soft.

Meanwhile, make the stuffing by mixing the ingredients together into a paste in a small bowl, mashing the date to distribute it evenly. Set aside.

Remove the cooked pears from the pan using a slotted spoon and stand them on a serving plate to cool to room temperature. Slice off the top 3cm (1 1/4 in) of each pear and reserve. Carefully cut out the centres using an apple corer. Use a teaspoon and your finger to push the stuffing into the cavities. Put the tops back on the pears.

When you are ready to serve, stand the pears onto individual plates.

To make the chocolate sauce, heat the cream to just below boiling in a small pan. Pour over the chocolate in a bowl and stir through until you have a glossy, smooth sauce. Spoon over the pears before serving or serve it separately in a warm jug.

 

This recipe is from The Reverse Your Diabetes Cookbook published by Kyle Book with photography by Maja Smend.

 

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