Pears poached in saffron and white wine
|6||pears — small|
|750 ml||wine — white|
|150 g||dark chocolate|
|50 g||pistachio nuts — crushed|
|ice cream — vanilla bean|
Bring the cream to the boil in small sauce pan, turn the heat right down and break in the chocolate. Stir until you have a silky chocolate ganache.
Pour into a bowl and put in the fridge to set.
Core and peal the pears. Put pears into a deep saucepan, pour in sugar, wine, water and saffron.
Cover and simmer for 20-25 min, turning pears occasionally to ensure even colouring, until pears are just soft, but not mushy, remove pears and boil syrup uncovered for a further 15 minutes until reduced and thickened.
Serve warm or cold with spoons of ice cream, chocolate ganache, syrup and crushed pistachios.
Recipe reprinted with permission of Kate Liquorish. To see more recipes, please click here.
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