Pears poached in wine
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- 750ml bottle white wine, such as Riesling
- 100g demerara sugar
- Zest 1 orange
- 2 cinnamon sticks
- 1tbsp vanilla bean paste
- 4 pears, peeled and cored from the base, but left whole
- 100g dark chocolate, broken into pieces
- 75ml double cream
- 40g pistachios, chopped
Put the wine into a deep pan with the sugar, zest, cinnamon and vanilla. Add the pears and top up with about 100ml water until the pears are covered.
Bring to a simmer, cover and cook for 20-25 mins until tender. Remove the pears from the poaching liquid and set aside.
Heat the chocolate in the microwave in 30 sec bursts until melted; stir in the cream until smooth. Serve the pears warm or cold in a little of the syrup, topped with the chocolate sauce and pistachios.