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
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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
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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.