Pear and ice cream-filled pancakes with chocolate sauce

Recipe from: 3 November 2015
recipe, ice cream, pancakes, fruit

Ingredients 11
Servings 4
Time 00:45


  • 220
    castor sugar
  • 1
    vanilla pod, sliced open and seeds removed
  • peel of 2 lemons, each cut in a single swirl
  • 3
    large pears (Beurre bosc is suitable for poaching)
  • 500
    good quality vanilla ice cream
  • 200
    good quality dark chocolate, broken into pieces
  • 125
    espresso or strong instant coffee (5ml coffee to 125ml boiling water)
  • 125
    castor sugar
  • 15
    pear liqueur or brandy (optional)
  • 8
    pancakes (mix your own batter or buy from selected supermarkets)


Bring 750ml water and the castor sugar to the boil in a saucepan and stir until the sugar has dissolved. Add the vanilla pod, seeds and lemon peel and bring to the boil. Allow the syrup to simmer for 5 minutes.

Peel, halve and core the pears. Add to the syrup and simmer for about 20 minutes, until the pears are soft but not soggy. Remove the pears from the syrup.

Prepare the chocolate sauce Heat the chocolate, coffee, sugar and cream over a low heat until the chocolate and sugar have melted. Bring to the boil and simmer for one minute before adding the liqueur. Remove from the heat.

To serve Slice the pear halves. Place a pancake on each plate and arrange the pear slices on one half of the pancake. Fold the other half of the pancake. Then place a spoonful of ice cream on one half of the half-moon and fold the other half over the ice cream to create a thick, juicy quarter pancake. Drizzle with chocolate sauce and serve.

Words and image:
Home magazine

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Read more on: recipe  |  ice cream  |  pancakes

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