Cinnamon Poached Pears with Dairy-Free Chocolate Sauce
Try this Cinnamon Poached Pears with Dairy-Free Chocolate Sauce recipe
Try this Cinnamon Poached Pears with Dairy-Free Chocolate Sauce recipe
- Carbohydrate 78.3189052092632 g
- Cholesterol 0 mg
- Fat 13.0871708443952 g
- Fiber 0 g
- Protein 0.432233333654933 g
- Saturated Fat 11.4055954263081 g
- Serving Size 1 1 pear (339g)
- Sodium 11.0392708394747 mg
- Sugar 78.3189052092632 g
- Trans Fat 0.775058333988531 g
- Calories 470 calories
Step-by-step
- Put the water, wine, sugar, and cinnamon sticks in the Instant Pot.
- Press Sauté Function and bring liquid to a simmer, stirring until the sugar dissolves. Lower the heat so the liquid stays hot until the pears are peeled and ready.
- Peel the pears, keeping them whole, with the stems intact. Rub them immediately with the cut lemon to keep from turning brown. Squeeze the remaining lemon juice into the wine/sugar syrup and drop the juiced lemon into the syrup.
- Slip the pears into the hot syrup and lock the lid. Select Manual, adjust to high pressure and set the timer for 3 minutes.
- When the time is up, press Cancel and quick release the pressure by twisting the steam release to Venting position. Open the Instant Pot cautiously.
- Carefully remove the pears with a slotted spoon and let cool. When the syrup has cooled a bit, pour it over the pears.
- Transfer the pears and syrup, including the cinnamon sticks, to a bowl. Cover the pears with a parchment paper circle and the plate weight, to keep them fully submerged until you are ready to serve. the pears can be served warm, cold or at room temperature.
- Place the chocolate in a bowl. In a small saucepan, over medium flame,
- Heat the coconut milk, coconut oil, and maple syrup just to the boil.
- Pour over chocolate and let sit a minute. Whisk until smooth. Serve very warm.
- Slice a little piece off the bottom of each pear and so they will stand up.
- Place each pear on a plate and pour the warm chocolate sauce over. Enjoy!
Bittersweet chocolate carrying a 72 percent cacao load provides the structural foundation for the sauce, offering enough cocoa solids to emulsify cleanly with coconut oil without requiring dairy butter. Pears poached under pressure in a wine and sugar syrup require careful management of texture, as Bartlett varieties demand a firm-ripe starting state to withstand three minutes at high pressure without collapsing into mush. Rubbing the peeled fruit with cut lemon prevents enzymatic browning through citric acid oxidation before the pears hit the poaching liquid. Submerging the cooked fruit entirely under a parchment paper circle weighted by a small plate ensures even color absorption and prevents exposed flesh from discoloring during storage. Stored in their poaching syrup inside a sealed container in the refrigerator, the prepared fruit holds safely for up to three days, allowing the spice notes to penetrate deeper into the cellular structure of the flesh over time. Reheating the dairy-free chocolate sauce requires gentle, direct heat; bringing the coconut milk, coconut oil, and maple syrup just to a boil before pouring over the chopped chocolate melts the solids without seizing the fats. Slicing a thin disc off the base of each chilled pear creates a flat anchoring surface so the fruit remains upright on the plate when masked with the warm, glossy chocolate coating.
