- Pear (2-3 cored and peeled)
- Sugar (2 1/2 cup)
- Cinnamon (1 stick)
- Vanilla essence (1 teaspoon)
- Nutmeg (grated)
- Dark Chocolate (1/2 lb, chopped into smaller pieces)
- Vanilla Ice-cream
- Cocoa powder (optional; for dusting)
In a pot bring water to boil and then add the sugar and let it melt. Add the vanilla essence, cinnamon stick, nutmeg.
Add the cored and peeled pears and cook for 30-40 minutes on medium heat or until soft. You can use a knife to poke from the cored end of the pear and see if it’s cooked through.
Take the pears off the heat and then place it a tray and pour over the sugar syrup and refrigerate it for 2-3 hours.
In a bowl, add the chocolate and place the bowl over a pot of simmering water and make sure the water doesn’t touch the bowl and using a rubber spatula keep folding in the chocolate and let it melt. Once 3/4 of the chocolate is melted take it off the heat and continue folding the chocolate till the rest of the chocolate is also melted.
To serve, dip the pear into the tempered chocolate and spoon over the chocolate around the pear (the chocolate doesn’t stick at the first go you will have to continue doing it for a few times till it does) and serve it with a scoop of vanilla ice-cream and dust some cocoa powder on top.