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    Spiced muscat poached pears with chocolate sauce

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    Spiced muscat poached pears with chocolate sauce

    • Vegetarian
    • Preparation time: 20 minutes + chilling time
    • Cooking time: 20 minutes

    Serves: 4


    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.

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