The white wine syrup brings out the flavour of the pears.
PREPARATION TIME: 25 MINUTES COOKING TIME: 25 MINUTES SERVES 6
400ml (14fl oz) dry white wine
1 vanilla pod, split lengthways
150g (5oz) caster sugar
juice 1 lemon and 1 strip lemon peel
6 large, ripe but firm Cornice or Williams pears
For the chocolate sauce
150g (5oz) dark chocolate, roughly chopped
40g (IVioz) unsalted butter
1tsp runny honey
1 Place the wine, vanilla pod, caster sugar, lemon juice and peel in a saucepan that will comfortably hold the pears. Add 500ml (18fl oz) water and bring to the boil. Reduce the heat and allow the syrup to simmer for 10 minutes, making sure all the sugar has dissolved.
2 Peel the pears and use a small melon bailer to remove the core from underneath the pear. Place the pears in the hot syrup, cover with a circle of baking paper and place a small plate on top so that the pears are completely submerged in the syrup. Poach the pears for 15 to
20 minutes, depending how ripe they are – test with a metal skewer; there should be no resistence. Remove the saucepan from the heat and allow the pears to cool in the syrup.
3 To make the chocolate sauce, place all the ingredients in a bowl and melt over a pan of gently simmering water until melted and smooth. To serve, place the pears in an individual glass dish and spoon over the warm chocolate sauce.
Per serving: 372cals, 12g fat, 8g saturated fat, 56g carbohydrate