Irish Poached Pears with
Chocolate Sauce and
Guinness Sorbet

This unusual recipe takes inspiration from classic Poires Belle Hélène, adding a distinctly Irish twist. The Guinness sorbet is easy to make and well worth trying, but good quality vanilla ice cream makes a fine substitute if you’re short on time.


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1 cup sugar
2 cups Guinness draught
2 cups water
1 lemon zested and juiced
4 firm pears, such as Bosc or Bartlett
1 recipe Chocolate Sauce, warmed
1 recipe Guinness Sorbet
  1. Combine the sugar, Guinness, water, lemon zest and lemon juice in a non-aluminum 4-quart saucepan.
  2. Bring the mixture to a simmer over medium high heat and cook until the sugar dissolves.
  3. Remove from the heat and set aside.
  4. Peel the pears, leaving the stem intact.
  5. Using a melon baller, scoop out the core of the pear from the bottom.
  6. Place the pears in the poaching liquid and return them to the heat.NOTE: To keep pears submerged, cut a circle of parchment paper just a little smaller than the diameter of the saucepan and place the circle over the pears.
  7. Bring the pears to a gentle boil, then reduce the heat to a simmer.
  8. Poach the pears until tender, about 30 minutes. A toothpick should easily slide through the pear.
  9. When the pears are fully poached, cool them to room temperature.
  10. Pour the pears and poaching liquid into a clean container, cover, and refrigerate until ready to serve. Pears may be refrigerated overnight.

Assemble the Irish Poached Pears

  1. Place a pear on a dessert plate.
  2. Spoon warm chocolate sauce over the pear.
  3. Add a scoop of the Guinness sorbet on the side.
  4. Serve immediately.



Preparation Time: 
Under 60 minutes plus cooling and downtime, using prepared chocolate sauce and sorbet.