Poached pears are one of my favorite winter desserts. When my French "family" is together, there are enough food allergies and restrictions to make dessert brainstorming slightly exhausting. It's a bit ironic because the whole intolerance thing is dramatically American, not French. Although wearily, I see the trend starting to arrive in Paris. We've already done kale and are now we're peaking at sans gluten. But this spice poached pears recipe is brilliantly easy, versatile, and it accommodates to every food restriction I can think of, unless you don't like pears. 

This dessert is the perfect end of meal garnish. Light but indulgent. And it's my go to dinner party recipe that practically makes itself while I prepare the main meal. And I never make the same recipe twice as this recipe can be made dozens of ways:

Rosemary infused pears with white chocolate sauce

Chai poached pears (cinnamon, ginger, cardamom, cloves, anise) drizzled with maple syrup 

Rose infused pears (using rose syrup or petals) with milk chocolate and topped with pomegranate seeds

Chili pepper and honey infused pears served with chocolate ice cream

Mint poached pears drizzled with white chocolate 

Orange and lemon poached pears

Red wine poached pears with mascarpone

Balsamic vinegar poached pears with strawberry sauce

Early Grey and Rosemary Poached Pears with Chocolate Sauce

Serves 4

Ingredients

4 pears (1 per person), peeled

2 to 3 rosemary branches

3 bags of earl grey tea

1 teaspoon of black pepper cornels

1/2 teaspoon salt

1 tablespoon honey

Chocolate Sauce

400 grams dark chocolate

1/2 tablespoon coconut oil

2 teaspoons cacao powder

1 teaspoon honey

Recipe

 Peel the pears and add them to a saucepan and cover with water. Add the tea bags, rosemary branches, salt, pepper and honey. Boil the pears until they can be pierced with a knife easily.

Melt the chocolate au bain marie and add the coconut oil, cacao powder and honey. Mix until well blended.

Remove the pears from the infusion and drizzle them with chocolate sauce.