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Spiced muscat poached pears with chocolate sauce
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4 pears, eg Conference
37.5cl bottle Carte Or Muscat de Beaumes de Venise
100g caster sugar
1 lemon, zest removed with a peeler
1 Cooks’ Ingredients Cinnamon Sticks
50g Green & Black’s Organic Cocoa powder
100ml maple syrup
1 tsp vanilla powder
50g hazelnuts, toasted and chopped
1 Peel the pears, cut in half and remove the core with a melon baller or small spoon.
2 Add the muscat and sugar to a sauté pan with 300ml water. Add the pear halves, lemon zest and cinnamon sticks and gently bring to a simmer over a low heat. Cover and cook for 15 minutes until tender. Remove from the heat and allow to cool, then chill until needed.
3 In a bowl over a pan of just simmering water, heat the cocoa with the maple syrup, vanilla powder and 75ml of the poaching liquor from the pears. Mix together for 3-4 minutes until smooth and combined. Cool then cover and chill for at least 2 hours or overnight.
4 Serve the pears at room temperature with the chilled chocolate sauce and toasted, chopped hazelnuts scattered over.
Typical values per serving:
This recipe was first published in Thu Jan 11 10:46:00 GMT 2018.