Poached Pears with Chocolate Ganache

Poached Pears with Chocolate Ganache

A girls two best friends, wine and chocolate, come together in this simple and elegant dessert of Poached Pears with Chocolate Ganache.

You don’t have to possess any baking skills since everything is cooked on the stove top. Yes, poached pears, wine reduction, and chocolate ganache all cooked over the stove top.

I did learn some tips to making a successful poached pear such as using a rubber spatula to turn them while cooking to help prevent any scraping of the pear flesh that a metal or wooden spoon can cause.

Poached Pears with Chocolate Ganache

Fingers work well too. However, I don’t suggest that method since the wine sauce can be hot and I don’t want you to burn yourself.

A neat little trick is to cut a slice off the bottom of the pear before poaching to help them sit upright.

I added one teaspoon of beet juice to help give the pears a deeper red color.

You’ll notice I also added rose water to the poaching sauce, the wine reduction, and the chocolate ganache to help accentuate the wine and chocolate flavors.

Poached Pears with Chocolate Ganache

And the best trick I learned was to combine the flavors of chocolate and red wine.

An amazingly delicious pairing indeed!

Now some of you might want to try this with white chocolate instead of semi-sweet, and that’s fine because I’m sure it will look amazing with white chocolate ganache dripping down the deep red poached pears.

I’m not a fan of white chocolate because I prefer the dark or semi-sweet chocolate flavors over white chocolate. I also never have luck with melting white chocolate.

I don’t know if it’s me or the fickleness of the white chocolate, but I always end up with a stiff, white goop instead of a smooth chocolate. If you do try this with white chocolate ganache, please let me know as I would love to see it.

This chocolate ganache drizzled over poached pears is the perfect dessert for either a romantic dinner, a casual get-together with friends, or a dinner party.

You can also dress it up with a scoop of vanilla gelato (like I did here) or whipped cream.

Simple, elegant, and delicious.

If you’re wondering what eating utensil you should serve it with, I suggest a spoon as the pear flesh should be soft enough to easily come off with a spoon.

Plus, you can scoop up the wine sauce and ice cream so you get all the flavors in every bite.

As always, if you do make these Poached Pears with Chocolate Ganache, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!

Poached Pears with Chocolate Ganache is a delightful pairing of red wine and chocolate flavors. This dessert can be served for a romantic dinner, a friendly get together, or a large dinner party. Simple, elegant, and delicious.


To make Poached Pears:
  • 3 pears
  • 3 cups dry red wine (Merlot or Cabernet)
  • juice from 1 large orange (about 1/2 cup)
  • 1″ x 4″ long strip of orange peel
  • 1/2 cup honey
  • 2 teaspoons beet juice
  • 1/4 teaspoon rose water
To make wine reduction:
  • 2 cups of wine after poaching pears
  • 1/4 teaspoon rose water
To make Chocolate Ganache:
  • 1/2 cup heavy cream
  • 1/4 teaspoon rose water
  • 4 ounces semi-sweet chocolate


To prepare poached pears:
  1. Add wine, honey, orange juice, rose water, and orange strips into a medium, non-reactive sauce pan. Bring to a boil over medium heat, stirring occasionally. Once boiling, turn down to low heat and simmer for 5 minutes.
  2. While wine mixture is simmering, gently peel pears so as not to pinch or bruise them, while leaving the stem in place. If pears sit lopsided, slice a small piece from the bottom to help them sit upright.
  3. Place the pears into the wine mixture. Reduce heat to low and simmer for about 20 to 30 minutes. Gently turn the pears as they simmer so you get even coloring. A rubber spatula or wooden spoon works best so as to not cut into the pear flesh as you turn them. Pears will be cooked but remain firm when done.
  4. Remove pan from heat and let cool to room temperature.
To make wine reduction:
  1. After pears and wine sauce have cooled, remove pears and place into a 5″ deep dish.
  2. Strain wine sauce, adding 2 cups into a small sauce pan. Pour remaining strained wine sauce over the pears, cover, and chill in refrigerator for at least 4 hours and up to 48 hours. To help get even coloring over pears while they refrigerate, shake container gently every few hours. If left in overnight, one shake before you go to bed and another when you wake up should be enough.
  3. Heat strained sauce over medium to low heat until sauce is reduced by half. Sauce will become thicker and sweeter as it cooks. Once reduced, remove from heat and let cool to room temperature. You will have 1 cup of reduced wine sauce remaining.
  4. If serving later, pour into a small bowl, cover, and refrigerate.
To make Chocolate Ganache:
  1. Add semi-sweet chocolate into a glass bowl.
  2. Pour cream into a small sauce pan. Heat over medium to low heat while stirring constantly until cream starts to simmer.
  3. Once cream starts to simmer, remove from heat and pour over chocolate pieces. Cover with a lid or towel and let sit for 5 minutes.
  4. After cream has warmed chocolate, stir together vigorously with a whisk until all chocolate is melted.
To prepare poached pears with chocolate ganache:
  1. Gently remove refrigerated pears from container and place onto a serving dish.
  2. Spoon wine reduction over pears.
  3. Drizzle chocolate ganache over pears.
  4. Serve with vanilla gelato on the side. Enjoy!


  • You can use semi-sweet chocolate chips, semi-sweet mini chocolate chips, or a finely chopped semi-sweet chocolate bar for chocolate ganache.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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