These Champagne Poached Pears with Dark Chocolate Fudge Sauce are a simple but elegant dessert to serve for New Years or anytime you want something a little fancy! They couldn’t be simpler to make – you just poach pears in a little champagne with sugar and spices, make a quick chocolate fudge sauce, and serve them up with ice cream!
(This post is sponsored by Chocolove! Thank you so so much for reading and supporting the brands that I love!)
This dessert is such a showstopper for NYE, but it’s seriously the easiest thing to make. Like ever. You won’t believe how simple it is! And it seems so elegant and fancy, right?
You literally just peel the pears (which is actually probably the hardest part!), then poach them in some champagne and sugar with a vanilla bean and a star anise pod. It’s such an incredibly delicious mixture and just makes the pears super juicy with a touch of warm vanilla bean and anise flavor. And when they’re warm, they’re just incredible.
Vanilla beans are something I add to almost every dessert I make, and cocktails too! I just can’t get enough of them. Although I’m obsessed with vanilla bean, my favorite part of this dessert has to be the silky smooth dark chocolate fudge sauce, made with Chocolove dark chocolate. It’s unbelievably good and I’ve never found a chocolate in my 27 years that I love more than this one.
And when it’s added to warm fudge sauce?! No words.
I mean, how perfect is it?!
It’s also the fudge sauce I served with these doughnuts, and it’s good on just about everything.
And this recipe makes extra, so it’ll keep in your fridge for a week or so, for whatever you want to use it for! It’s always good on ice cream and in cocktails – like these white russians I made for NYE last year!
I prefer to use smaller pears for this recipe – I find they’re a perfect size for dessert, and they poach a little bit more easily. I used small D’Anjou pears for this and they were absolutely perfect. They’re just too cute!
I served these beauties up with some vanilla bean ice cream, to play on the vanilla bean notes in the pears themselves. But if you want to go extra chocolate and do chocolate ice cream, I’d never judge.
For the dark chocolate fudge sauce, I’d recommend using Chocolove’s 70% dark chocolate – it’s the perfect amount of dark and sweet, and it compliments the pears beautifully. Their 70% is definitely, hands down my favorite chocolate to use for baking and desserts!
It’s the perfect dessert to ring in the New Year with! That bite! 😍
Champagne Poached Pears with Dark Chocolate Fudge Sauce
These Champagne Poached Pears with Dark Chocolate Fudge Sauce are a simple but elegant dessert to serve for New Years or anytime you want something a little fancy! They couldn't be simpler to make - you just poach pears in a little champagne with sugar and spices, make a quick chocolate fudge sauce, and serve them up with ice cream!
Ingredients
For the poached pears
- 1 (750 ml) bottle champagne
- 1 cup granulated sugar
- 1 vanilla bean, split
- 1 star anise pod
- 4 small D'Anjou pears, peeled
- ice cream and dark chocolate fudge sauce for serving
For the dark chocolate fudge sauce
- 2/3 cup heavy cream
- 1/2 cup light corn syrup
- 1/2 cup light brown sugar, packed
- 2 (3.2 ounce) bars dark chocolate (I used Chocolove 70% Extra Dark Chocolate)
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
Instructions
For the poached pears
In a medium saucepan, combine the champagne, sugar, vanilla bean, and star anise. Bring to a boil and gently add the pears. Reduce heat slightly to medium-high and simmer for 20 minutes or until pears are tender, stirring occasionally and turning the pears so they cook evenly. Once finished, remove the pears from the saucepan and let cool for a couple of minutes. Serve warm with ice cream and a generous drizzle of dark chocolate fudge sauce
For the dark chocolate fudge sauce
In a medium saucepan, combine the heavy cream, corn syrup, brown sugar, salt, and half of the chocolate. Bring to a boil. Reduce heat slightly and simmer for 1-2 minutes or until chocolate has melted. Remove from heat and add remaining chocolate, butter, and vanilla. Stir to combine and until all chocolate has melted.
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