Reprinted from The Blood Type Diet Website (

Poached Pears with Chocolate Sorbet


I got this basic recipe from a magazine, and am unable to locate it. Therefore, I have guessed at ingredients and amounts. I just made up the recipe for chocolate sorbet since it would probably contain 'avoids' if I purchased it. I was born in a dairy family, and I miss whipped cream desserts, so something like this will have to satisfy my dessert cravings. Note: if you are a blood type that cannot eat sugar, I would suggest poaching the pears with just cinnamon-water mixture. I would also suggest making the chocolate sorbet without the sugar and adding some natural pureed pear juice or white grape juice as a natural sweetener.

  • Pear
  • Lime or lemon juice, optional
  • Water
  • Sugar
  • Cinnamon or Cinnamon Stick
  • Cocoa
How to make it:
  1. Chocolate Sorbet:
  2. In a sauce pot, pour in 2 cups water and 1 cup sugar.
  3. Add 3 Tablespoon cocoa (I used organic from the health food store, but sometimes use Hershey's.
  4. Check carefully because cocoas sometimes contain 'avoid' ingredients).
  5. Cook this mixture over low to medium heat until cocoa and sugar are dissolved.
  6. Adjust sugar and cocoa to your taste - you may want more or less - I just guessed.
  7. Allow mixture to sit and cool to room temperature.
  8. Freeze until slushy in a small container.
  9. Poached Pear (I only made one - you can do more):
  10. Peel, core, and cut in half one pear (I used D'Anjou - Bosc would probably work just as well).
  11. In small sauce pot, add one cup water, 1/2 cup sugar, and 1 teaspoon cinnamon (or a cinnamon stick, if you prefer) (or another spice if you cannot eat cinnamon).
  12. I squeezed the juice of one Bears lime into the pot, but I suppose this might be optional.
  13. Heat the sugar-water-cinnamon mixture over low to medium heat until sugar is dissolved.
  14. Add cut pears to sugar-water mixture (with cut side facing down).
  15. Simmer 5 minutes.
  16. Turn pear halves over and simmer 2-3 more minutes.
  17. Remove from heat.
  18. Cool to room temperature.
  19. Refrigerate.
  20. When pears are chilled and sorbet is frozen, place one pear half in a dish.
  21. Drizzle about 1/4 cup syrup over the pear and place a small scoop of sorbet in the center.
  22. Enjoy!