A light and delicious dessert recipe for Rosé poached pears with a deliciously creamy chocolate sauce
1 cup rosé wine (red or white)
3-4 sprigs fresh thyme
2 star anise
1 tsp vanilla extract
2-3 Tbsp sugar or honey
4 medium-sized ripe but firm pears, peeled and cored
For the Chocolate Sauce:
200g white or blonde (caramel) chocolate, roughly chopped
Mascarpone, to serve (optional)
In a medium-sized saucepan on med-high heat, add the wine, thyme, star anise and honey. Bring to the simmer and reduce the heat to low-medium.
Add the pears to the wine syrup and leave to simmer for a further 15-20 minutes or until cooked through and can be easily pierced with a knife. Remove the pears and allow the sauce to reduce further until syrupy.
Heat the chocolate and cream together over a double boiler until the chocolate has melted and makes a silky sauce.
Serve the pears with a drizzle of the reduced syrup and chocolate sauce, and a dollop of mascarpone if you like.
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Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog.