Name: Poached Pear Pavlova with Chocolate Sauce Recipe
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Cuisine: European
Ingredients: 2 large oranges; 6 ripe but firm small pears (with stalks, bottoms trimmed if needed); 480 ml red wine (such as Pinot Noir); 60 ml runny honey; 3 tbsp caster sugar; 1 cinnamon stick; ¼ tsp ground cardamom; 6 large egg whites; 300 g caster sugar; 2 tsp white wine vinegar; 2 tsp cornflour; 3 tbsp cocoa powder; 75 g good-quality dark chocolate, chopped; 100 ml double cream; 600 ml double cream, lightly whipped until spoonable

Jump to Recipe· 3.8 from 48 reviews

If you have a craving for something that feels both decadently elegant and wonderfully comforting, you are going to fall head over heels for this Poached Pear Pavlova with Chocolate Sauce Recipe. The combination of ruby-red poached pears soaked in aromatic spices, a crisp yet marshmallow-soft pavlova kissed with cocoa, and a rich, silky chocolate sauce makes for a dessert that’s truly show-stopping. It’s a perfect treat for special occasions or whenever you want to impress without fuss because every bite sings with flavor and texture harmony.

Ingredients You’ll Need

The image shows a close-up view of glossy, peeled white pears simmering in a light amber liquid with small bits of orange zest or spices scattered on the surface. The pears have a smooth texture with stems still attached on some. They are partially submerged and tightly packed, filling the frame from edge to edge, with the liquid reflecting soft light. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step to crafting this stunning Poached Pear Pavlova with Chocolate Sauce Recipe. Each component is thoughtfully selected to deliver layers of flavor and texture—from the juicy pears infused with warming spices to the light, chocolate-hinted meringue and the luxurious cream and chocolate sauce that bring it all together.

2 large oranges: Their zest and juice brighten and balance the rich wine poaching liquid.
6 ripe but firm small pears: Small pears hold shape better when poached, ensuring perfect presentation and texture.
480 ml red wine (like Pinot Noir): Adds depth and a fruity, sophisticated note to the poaching liquid.
60 ml runny honey: Adds natural sweetness and a subtle floral aroma.
3 tbsp caster sugar: Sweetens the poaching syrup without overpowering the fruit.
1 cinnamon stick: Introduces warm spice that complements the wine and pears beautifully.
¼ tsp ground cardamom: Provides an exotic, fragrant layer of flavor.
6 large egg whites: The base for the pavlova; whipped to soft peaks for a light yet sturdy meringue.
300 g caster sugar: Key for achieving that crisp, glossy pavlova shell and marshmallow interior.
2 tsp white wine vinegar: Stabilizes the egg whites and helps create a tender texture.
2 tsp cornflour: Gives the pavlova structure and a slight chewiness inside.
3 tbsp cocoa powder: Adds a rich chocolate undertone right into the meringue.
75 g good-quality dark chocolate, chopped: For an indulgent sauce that deepens the dessert’s flavor profile.
100 ml double cream: To melt with chocolate for a smooth, luscious sauce.
600 ml double cream, lightly whipped: To dollop on top, creating creamy contrasts with the crisp pavlova and juicy pears.

How to Make Poached Pear Pavlova with Chocolate Sauce Recipe

Step 1: Prepare the Poached Pears

Begin by zesting the oranges and then juicing them to extract all the fragrant brightness. Combine the red wine, orange juice, orange zest, honey, caster sugar, cinnamon stick, and cardamom in a saucepan. Bring this mixture gently to a simmer, stirring until the sugar and honey dissolve. Carefully add the peeled pears, leaving their stalks intact for a charming look. Poach the pears on low heat for about 20-25 minutes until tender but still holding their shape. Once done, set them aside in the liquid to soak up more flavor until you’re ready to assemble.

Step 2: Make the Cocoa Pavlova Base

While the pears are poaching, preheat your oven to a low temperature around 140°C (275°F) and line a baking sheet with parchment paper. Whip the egg whites until soft peaks form, then gradually add the caster sugar, one spoonful at a time, whisking until the mixture is glossy, thick, and forms stiff peaks. Gently fold in the white wine vinegar, cornflour, and cocoa powder. Spread this mixture into a large circle on the parchment, shaping it with slightly higher edges to hold your toppings later. Bake for roughly 1 hour 15 minutes until crisp on the outside but soft in the center. Turn off the oven and leave the pavlova to cool inside with the door ajar to prevent cracking.

Step 3: Prepare the Chocolate Sauce

Chop the dark chocolate into small pieces for easy melting. Warm the double cream gently in a small saucepan until it just begins to simmer, then pour it over the chopped chocolate in a heatproof bowl. Let it sit for a minute before stirring until smooth and glossy. This sauce will be the decadent finishing touch, perfectly balancing the light pavlova and spiced pears.

Step 4: Assemble the Poached Pear Pavlova with Chocolate Sauce Recipe

Carefully transfer the cooled pavlova to a serving plate. Spoon a generous amount of the lightly whipped cream over the top, then nestle the poached pears attractively atop the cream. Drizzle warm chocolate sauce over everything or serve it on the side for dipping. The contrast of textures and flavors—from crisp and marshmallow sweet, to fruity and spicy, to rich and velvety—will enchant anyone lucky enough to dig in.

How to Serve Poached Pear Pavlova with Chocolate Sauce Recipe

A close-up of fluffy white whipped cream in a clear glass bowl, with two metal mixer beaters partially covered in the cream, swirling through the smooth and airy texture. The cream has soft peaks and gentle waves, showing its light and creamy consistency. The white marbled surface is seen beneath the bowl, adding a clean and bright background. The image captures the creamy swirls and the shiny metal beaters in detail, giving a fresh and inviting feel. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of toasted flaked almonds or a few fresh mint leaves can elevate your presentation and add a lovely crunch or fresh note. For a show-stopping look, dust a little extra cocoa powder over the whipped cream or pears just before serving.

Side Dishes

This dessert pairs beautifully with a light dessert wine like Sauternes or a sparkling rosé to complement the fruity and chocolaty nuances. If you want to keep it non-alcoholic, a fresh berry compote or a scoop of vanilla bean ice cream makes a refreshing and indulgent companion.

Creative Ways to Present

For a modern twist, serve the pavlova as individual mini nests topped with sliced poached pear and a drizzle of chocolate sauce. Alternatively, layer slices of the poached pear and meringue shards in tall glasses with whipped cream for an elegant parfait style dessert perfect for entertaining guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, keep the pavlova base separate from the cream and pears to preserve the texture. Store the crisp meringue in an airtight container at room temperature for up to 2 days. The poached pears should be refrigerated in their syrup, while whipped cream is best made fresh but can be stored tightly covered for a day.

Freezing

The pavlova base can be frozen once cooled, wrapped well in cling film and foil, for up to a month. Defrost at room temperature before serving, but avoid freezing the poached pears or cream as their textures suffer.

Reheating

Warm the poached pears gently in their syrup on the stovetop before assembling. The pavlova and whipped cream should be enjoyed cold or at room temperature without reheating for the best experience.

FAQs

Can I use other fruits besides pears?

Absolutely! While this recipe shines with poached pears, firm apples, quinces, or even peaches can be poached similarly and bring their own delicious character to the pavlova.

What wine is best for poaching the pears?

A fruity red like Pinot Noir works wonderfully because it’s not too heavy and has bright notes that complement the pears and spices wonderfully. If you prefer white wine, choose a dry variant such as Sauvignon Blanc for a different flavor profile.

Why add cocoa powder to the pavlova?

Cocoa powder lends a subtle chocolate flavor to the meringue, adding depth and richness without overpowering the delicate pear and cream. It also gives the pavlova an irresistible mocha tint.

Can I make the pavlova vegan or gluten-free?

Traditional pavlova relies on egg whites, so it’s not vegan-friendly. However, it is naturally gluten-free, making it great for gluten-conscious diners. For vegan options, aquafaba meringue recipes exist but will differ in texture.

How do I prevent the pavlova from cracking?

Dry, slow baking at a low temperature is key. Also cooling your pavlova inside the turned-off oven with the door slightly open helps it cool gradually and reduces cracking.

Final Thoughts

There’s something truly magical about this Poached Pear Pavlova with Chocolate Sauce Recipe—it’s both elegant and approachable, bursting with layers of flavor that delight with every bite. Whether you’re celebrating a special moment or simply crave a dessert that feels like a warm hug with a glam twist, this recipe will not disappoint. Go ahead and treat yourself and your loved ones to this unforgettable indulgence—you deserve it!