Name: Poached pears with cinnamon pannacotta
Yield: 4 servings
Cuisine: Bistro
Ingredients: 0.00 pears; 4.00 pears; 750.00 ml wine red, bottle; 4.00 cloves; 0.00 cinnamon sticks; 5.00 ml nutmeg grated; 1.00 orange peel, julienned; 1.00 vanilla pod; 30.00 ml cocoa powder; 100.00 g white chocolate chopped; 0.50 orange zest only; 30.00 ml Sheridans gelatine; 300.00 ml cream; 300.00 ml milk; 30.00 ml castor sugar; 15.00 ml cinnamon ground; 50.00 g milk chocolate broken into pieces

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Ingredients (17)

0.00	pears
4.00	pears
750.00 ml	wine — red, bottle
4.00	cloves
0.00	cinnamon — sticks
5.00 ml	nutmeg — grated
1.00	orange — peel, julienned
1.00	vanilla — pod
30.00 ml	cocoa powder

ORANGE AND WHITE CHOCOLATE SAUCE

100.00 g	white chocolate — chopped
0.50	orange — zest only

CINNAMON AND CHOCOLATE PANNACOTTA

30.00 ml	Sheridans gelatine
300.00 ml	cream
300.00 ml	milk
30.00 ml	castor sugar
15.00 ml	cinnamon — ground
50.00 g	milk chocolate — broken into pieces

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Method:

PEARS
Peel the pears, leaving the stems intact and place in a small saucepan.
Add the remaining ingredients and poach for 45 minutes over medium heat.
SAUCE
Melt the chocolate in a double boiler and add the orange rind.
PANNACOTTA
Dissolve the gelatine in 30 ml hot water.
In a separate saucepan, bring the cream and milk to the boil and add the gelatine.
Stir in the sugar, cinnamon and chocolate until smooth.
Pour into four ramekins and refrigerate for six hours or overnight.
To serve, turn out pannacotta on each plate alongside a poached pear, drizzle with the orange and white chocolate sauce.