Outside my window the rain is relentless — the kind of downpour that makes you want to curl up in your pyjamas with a blanket and a warm drink. It’s the perfect evening for a cozy, simple dessert.
A quick scan of the pantry turned up a bag of Corella pears. Perfect — ripe, sweet and ready to be transformed into something comforting but not overindulgent.
I wanted a dessert after dinner that wouldn’t feel excessive. In cooler months I always crave something a little sweeter, but I also prefer desserts that are simple and homey. Poached pears are a classic for good reason: they’re elegant, easy, and full of warming flavor.
To give the pears a little extra character I poach them in a spiced syrup made with cinnamon, cloves and a splash of Muscat — my favorite fortified wine for adding floral sweetness and depth. Once the pears are tender, a drizzle of dark chocolate makes this dessert feel indulgent without being complicated.
It’s astonishing how little effort this takes: simmer a fragrant syrup, poach the pears until tender, warm and melt a bit of dark chocolate, then serve with some of the poaching syrup spooned over. Simple, comforting, and distinctly autumnal on a plate.
If you’re curious, Corella pears are named after the Australian Corella parrot. They were developed by German settlers in the Barossa Valley and are prized for their sweetness and crisp texture — qualities that make them ideal for poaching.
📖 Recipe
Poached Pears with Chocolate and Muscat
10
25
35
Conversions
Ingredients
- 3 pears, Corella variety, peeled with stems intact
- ¾ cup sugar, caster or superfine
- 3 cups water
- 1 cinnamon stick
- 3 cloves
- ½ cup Muscat
- 100 g dark chocolate, melted
Instructions
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Place the sugar, water, cinnamon, cloves and Muscat in a pot over low heat.
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Stir occasionally until the sugar dissolves and a light syrup forms.
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Add the peeled pears to the syrup and simmer gently for 15–20 minutes, depending on the firmness of the fruit.
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Pears are ready when a skewer or toothpick slides into the flesh easily.
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Allow the pears to cool slightly. Serve with a drizzle of warm melted dark chocolate and some of the poaching syrup.
Peter’s Tips →
Nutrition
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Calories: 530 kcal
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Carbohydrates: 96 g
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Protein: 3 g
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Fat: 15 g
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Saturated Fat: 8 g
Nutrition information is approximate and provided for convenience only.
© Souvlaki For the Soul
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