Poached Pear Sundaes

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 371
  • Calories from fat: 40%
  • Fat: 16.6g
  • Saturated fat: 7.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.4g
  • Carbohydrate: 55.3g
  • Fiber: 0.0g
  • Cholesterol: 35mg
  • Iron: 0.0mg
  • Sodium: 83mg
  • Calcium: 0.0mg


  • 3 large ripe pears
  • 2 teaspoons lemon juice
  • 1 vanilla bean
  • 1 cup plus 1 tablespoon maple syrup, divided
  • 1/2 cup apple juice
  • 1/4 cup sugar
  • 2 tablespoons water
  • 1 1/2 tablespoons whipping cream
  • 1 tablespoon margarine
  • 1 (1-ounce) square semisweet chocolate, chopped
  • 1/2 (1-ounce) square unsweetened chocolate, chopped
  • 3 cups pralines-and-cream ice cream
  • 2 tablespoons chopped almonds, toasted


  1. Peel and core pears; cut in half lengthwise, and brush with lemon juice.
  2. Cut vanilla bean in half lengthwise. Scrape seeds into a large saucepan. Add vanilla bean halves, 1 cup maple syrup, and apple juice to saucepan; bring to a boil. Add pears; cover, reduce heat, and simmer 15 minutes or until tender, turning once. Remove and discard vanilla bean halves. Transfer pears and poaching liquid to a bowl; cover and chill thoroughly.
  3. Combine sugar and water in a small saucepan; bring to a boil, stirring frequently until sugar dissolves. Add whipping cream; bring to a boil. Remove from heat. Add margarine and chocolates; stir until chocolates melt. Stir in remaining 1 tablespoon maple syrup. Cool completely.
  4. Transfer pears to 6 dessert plates, using a slotted spoon. Discard poaching liquid. Top each pear with 1/2 cup ice cream. Spoon chocolate sauce evenly over ice cream, and sprinkle evenly with almonds. Serve immediately.
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