Chocolate Glazed Poached Pears
Chocolate Glazed Poached Pears
Chocolate Glazed Poached Pears

Chocolate Glazed Poached Pears

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Chocolate Glazed Poached Pears

EQUIPMENT:  5-quart stockpot with cover, stainless steel cookie sheet, 2-quart saucepan

PREPARATION TIME: 45 minutes – Serves 6

Bosc pears, which hold their shape well when baked or poached, have a sweet, tart flavor, but you can also use Anjou or Bartlett pears.


  • 6 firm but ripe pears
  • 3 tablespoons purified water
  • 4-5 ounces German sweet chocolate, chopped
  • 4-5 ounces semisweet chocolate, chopped
  • ¼ cup unsalted butter
  • Springs of mint for garnish
  • 20 Raspberries
  • 2 tablespoons powdered sugar



If the pear’s skin is thick, using a vegetable peeler, peel pears and leave stems intact. If necessary, cut a small slice off each pear’s bottom so it will stand upright in the pan and for serving. 

Stand pears in water in the 5-quart stockpot, add 3 tablespoons water cover and open the whistle vent. Adjust the burner to medium heat 275˚F. When the whistle sounds close the vent and reduce to the heat to low 200˚F. (the proper cooking temperature is when the lid spins freely on a cushion of water). Cook the waterless way for 20 to 25 minutes. Test for doneness with a toothpick or fork.  

Remove pears with a slotted spoon and place on the cookie sheet to cool. Pears may be refrigerated several hours (or overnight) if desired.


Several hours before serving, melt both varieties of chocolate and butter in the 2-quart saucepan at 100˚F (38˚C), stirring occasionally. When smooth, remove from heat. Note: When rendering chocolate, it is especially important not to exceed 110˚F (43˚C). If you do not have a NuWave induction cooker and induction saucepan use a double boiler over extremely low temperature and stir constantly.

Blot pears dry with paper towels, and line cookie sheet with wax paper. Holding each pear carefully by the stem, dip into the chocolate glazing mixture, tilting the pear, and spooning glaze to cover completely. Place on the cookie sheet and refrigerate for several hours.

Before serving, remove pears to serving plate with spatula, and garnish with mint raspberries and sprinkle with powdered sugar.