Honey and Hazelnut Poached Pears

Signed Chocolats Favoris

A modern take on a classic dessert!


Makes 4 servings.

  • 4 Bosc pears
  • 4 cups water
  • 1/2 cup honey
  • 3 thin slices of fresh ginger, or 1 tsp (5 ml) ground ginger
  • 1 tsp vanilla extract
  • 1 can (215 g) Chocolats Favoris Hazelnut Praline Fondue
  • Toasted hazelnuts, coarsely chopped

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  • Peel the pears, keeping the stem on for presentation. Cut a very thin slice off the bottom of each pear so it stands up well.
  • In a medium saucepan, bring the water, honey, ginger, and vanilla to a boil. Let the syrup simmer, uncovered, for 10 minutes. Add the pears and keep simmering until you can easily prick them with the tip of a knife, about 20 minutes. Drain, saving the cooking syrup to use in a smoothie or a cocktail, then let the pears cool completely.
  • Melt the Chocolats Favoris Hazelnut Praline Fondue according to the packaging instructions.
  • Set each pear on a small serving plate. Drizzle generously with Chocolats Favoris Hazelnut Praline Fondue, then sprinkle with chopped hazelnuts. Serve right away.