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Cinnamon Poached Pears with Chocolate Sauce | Letty's Kitchen
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3.75 from 4 votes

Cinnamon Poached Pears with Chocolate Sauce with Pressure Cooker option

Here are directions for poaching pears in an Instant Pot pressure cooker or in a saucpan, stovetop. Poached pears will keep about 5 days, with the cinnamon flavor getting stronger each day. You can prepare the vegan chocolate sauce ahead as well--rewarm it just before serving.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: Vegan
Keyword: poached pears, vegan chocolate sauce, pressure cooker
Servings: 6 pears.
Calories: 813kcal

Ingredients

For the pears:

  • 1 lemon , cut in half
  • 3 cups water
  • 2 cups wine (see note)
  • 2 cups organic cane sugar
  • 6 cinnamon sticks
  • 6 Bartlett pears , ripe, but still firm

Chocolate Sauce:

  • 9 ounces bittersweet chocolate cut in 1/2-inch pieces (I used Trader Joe’s 72% dark)
  • 1/2 cup coconut milk
  • ¼ cup coconut oil
  • 2 tablespoons maple syrup

Instructions

To poach the pears in an Instant Pot pressure cooker:

  • Put the water, wine, sugar, and cinnamon sticks in the pressure cooker. Bring to a simmer on Sauté, stirring until the sugar dissolves. Press the Keep Warm button 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 High Pressure and set the timer for 3 minutes. When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position. Carefully remove the pears with a slotted spoon, transfer to a bowl, and as soon as the syrup has cooled a bit, pour it over the pears. Move the cinnamon sticks back to the syrup and pears in the bowl. 

To poach the pears regular stovetop cooking:

  • Put the water, wine, sugar, and cinnamon sticks in a large saucepan. Bring to a boil, stirring a few times as the sugar dissolves. Lower the heat to a simmer.
  • Peel the pears, keeping them whole. Rub them immediately with the cut lemon to keep them from turning brown. Squeeze the cut lemon's juice into the simmering wine/sugar syrup.
  • Slip the pears into the hot syrup. Cover them with a circle of parchment paper and a small plate as a weight, to keep the pears submerged in the poaching liquid. The pears will jostle and find their place lying down in the liquid.
  • Simmer for 10 to 15 minutes, or until the pears are barely tender, being careful not to overcook. The poaching time depends upon the ripeness of the pears; the riper the pear, the shorter the poaching time. Transfer the pears and liquid, including the cinnamon sticks, to a bowl.

After poaching the pears:

  • Cover the pears with the parchment circle and a small plate as a weight, to keeping them fully submerged until you are ready to serve. Serve warm or cold.

Make the Chocolate Sauce:

  • 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.
  • To serve, 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.

Notes

  • If you don't want to use wine, just use all water in the poaching syrup.
  • You can substitute Bosc or D’Anjou pears for Bartletts.

Nutrition

Calories: 813kcal | Carbohydrates: 129g | Protein: 4g | Fat: 26g | Saturated Fat: 23g | Sodium: 61mg | Potassium: 624mg | Fiber: 9g | Sugar: 103g | Vitamin A: 60IU | Vitamin C: 17.7mg | Calcium: 205mg | Iron: 2.2mg