Poached Pears and Dairy Free Chocolate Ice Cream

a plate with a red wine poached pear coated in a dairy free dark chocolate sauce, with a scoop of dairy free chocolate ice cream on some oats crumble

Searching for an elegant ‘classic’ dessert that’s incredibly easy to make? You need to read how easy it is to make this Red Wine Poached Pears and Dairy-Free Chocolate Ice Cream dessert. 

There’s a common myth in desserts that only a professional chef can poach fruit well. In reality poaching is as easy as boiling water! Once you know how – poaching will never seem challenging agin. The real secret to this dish, is the simple assembly of fine ingredients, each delicious on its own, but even better when brought together.

Poached Pears and Dairy Free Chocolate Ice Cream


  • Pears, choose firm, just ripe pears. These can be poached ahead of time, you could make extra to serve in this pear and watercress salad.
  • 2 cups red wine
  • 2 cups apple juice or water
  • 2 quills of cinnamon
  • Sweetener of choice if required
  • Oaty crumble or granola this adds texture (and stops things sliding around the plate)
  • Dairy free chocolate ice cream is really simple, melt, mix and freeze.


If making your own dairy free chocolate ice cream, start a day ahead, the swirl and nuts (and even the alcohol) are optional. You could also try an hokey pokey or an easy coconut ice cream.

Red wine poached pears can also be made ahead and stored in the poaching liquid in the fridge for 5 days. If you prefer an alcohol free pear, dilute fruit juice with water, add more spices if you wish, just think about the end flavour.

Peel the pears leaving stem on (for presentation). From the centre of the base, use a corer, small spoon or melon baller to scoop the seeds and hard core from the middle of the pears.

Choose a pot that fits the pears snugly and cover with poaching liquid. Bring to the boil and simmer for five minutes and turn off the heat. Cover and leave to cool in the poaching liquid, you can use a saucer or cartouche to keep the pears submerged. If the pears are very firm (some varieties are), you may need to simmer them for longer, until they are soft enough to cut with a fork or spoon.

Choose your crumb. A crumble topping is quick and easy, pinhead oats from the Cranachan are extra crunchy or simply use some granola, all can be made ahead or even store bought.

Make a simple chocolate sauce by melting dairy free dark chocolate, add a splash of hazelnut oil for extra flavour. For a more decadent option is a whisky Caramel sauce.

To Serve

Choose your plate. Add a few spoons of crumb or granola, set a pear on top with a scoop of cream next to it and pour chocolate sauce over the pear just before serving.

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