Description

Champagne Poached Pears with Dark Chocolate Fudge Sauce is an elegant dessert featuring tender D’Anjou pears gently simmered in a fragrant champagne-infused syrup with vanilla and star anise. The pears are served warm topped with a luscious, silky dark chocolate fudge sauce, perfect alongside creamy ice cream for a luxurious treat.

Ingredients

Scale

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

For Serving

Ice cream (as desired)
Dark chocolate fudge sauce (recipe below)

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 (70% cocoa recommended)
1/4 teaspoon salt
1 tablespoon unsalted butter
2 teaspoons vanilla extract

Instructions

Prepare the poaching liquid: In a medium saucepan, combine the champagne, granulated sugar, split vanilla bean, and star anise pod. Bring this mixture to a gentle boil over medium-high heat to dissolve the sugar and infuse the flavors.
Poach the pears: Add the peeled D’Anjou pears carefully into the simmering liquid. Reduce the heat slightly to maintain a medium-high simmer. Cook the pears for about 20 minutes, turning occasionally to ensure they cook evenly and absorb the champagne syrup. The pears should be tender but hold their shape. Once done, remove the pears with a slotted spoon and let them cool for a couple of minutes.
Start the dark chocolate fudge sauce: In another medium saucepan, combine the heavy cream, light corn syrup, packed light brown sugar, and salt. Add half of the dark chocolate bars broken into pieces. Bring the mixture to a boil over medium heat, stirring frequently to avoid burning.
Finish the fudge sauce: Reduce the heat to a gentle simmer and cook for 1-2 minutes, stirring until the chocolate begins to melt into a smooth sauce. Remove from heat, then stir in the remaining chocolate pieces, unsalted butter, and vanilla extract. Continue stirring until all the chocolate has melted and the sauce is glossy and well combined.
Serve the dessert: Plate the poached pears warm alongside a scoop of ice cream. Generously drizzle the warm dark chocolate fudge sauce over the pears and ice cream for a decadent finishing touch.

Notes

Pears can be peeled in advance to save time, but poach just before serving for best freshness.
The chocolate used is best if it’s a good quality dark chocolate with at least 70% cocoa for depth of flavor.
You can substitute prosecco or other sparkling wine if champagne is unavailable.
For a thicker fudge sauce, gently simmer it a bit longer but avoid burning.
Store leftover poached pears and fudge sauce separately in the refrigerator and reheat gently before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Stovetop
Cuisine: French-inspired

Keywords: champagne poached pears, dark chocolate fudge sauce, poached fruit dessert, elegant pear dessert, chocolate sauce dessert