Poached Bosc Pear with Dark Chocolate Dip

Poached Bosc Pear with Dark Chocolate Dip

In this blog post, we’re featuring a recipe that not only encapsulates the essence of autumn but also showcases the finest produce New Zealand has to offer: BioGro Certified Organic Bosc Pears from Rangiora.

With a rich, cinnamon-sweet flavour and a succulent, buttery texture, these pears are the perfect star ingredient for our Poached Bosc Pear with Dark Chocolate Dip. This dish is a celebration of simplicity and quality, where the natural sweetness of the pears is enhanced by gentle poaching and then given a luxurious twist with a velvety dark chocolate dip.


  • 4 organic Bosc pears, peeled with stems intact
  • 1 lemon, zest and juice
  • 1 vanilla pod, split and seeds scraped
  • 1 cinnamon stick
  • 500ml water
  • 150g caster sugar

For the Dark Chocolate Dip:

  • 200g dark chocolate, finely chopped
  • 100ml double cream


In a saucepan large enough to fit the pears snugly, combine the water, sugar, lemon zest and juice, vanilla pod and seeds, and cinnamon stick.

Bring to a simmer over medium heat, stirring until the sugar dissolves.

Add the pears to the saucepan, ensuring they are fully submerged.

Cover with a lid or parchment paper and simmer for 15-20 minutes, or until the pears are tender but still hold their shape.

Carefully remove the pears and allow them to cool slightly.

Meanwhile, prepare the chocolate dip by melting the dark chocolate and cream together in a heatproof bowl set over a pan of simmering water, stirring until smooth and glossy.

Once the pears have cooled, dip the base of each pear into the chocolate, allowing the excess to drip off.

Place the chocolate-dipped pears on a wire rack to set.

Serve the poached pears with any remaining chocolate sauce for dipping, and enjoy the rich, indulgent flavours of this simple yet elegant dessert.

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