• 1 vanilla bean, halved lengthways
  • 2 cinnamon stick
  • 300g firmly packed brown sugar
  • 4 rocha or williams pears, peeled
  • 8 coco nibs or small currents
  • 100g dark chocolate , chopped
  • 250g double cream
  • Double cream or ice-cream, to serve


  • Place 950mls cold water, vanilla, cinnamon and sugar in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low.
  • Add pears. Cook, partially covered, turning occasionally, for 18 to 20 minutes or until the pears are just tender.(This will vary depending on the ripeness of the pears.) Remove from the heat. Allow the pears to cool in the syrup, turning occasionally. Using a slotted spoon, transfer the pears to a plate.
  • For the chocolate sauce, place the chocolate into a heat proof bowl and set aside.Β Bring the double cream to the boil and pour over the chocolate and stir until melted and smooth
  • To finish place the coco nibs if using or the currants on the pears to make eyes
  • To serve , spoon some of the chocolate sauce on to your dish and place the pears on top and serve with double cream or ice cream
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