Rosé poached pears with white chocolate sauce
|1 cup||castor sugar|
|2 cup||wine — rosé|
|1 tsp||lemon — zest only|
|4||pears — peeled, stalks in tact|
|100 g||white chocolate — chopped|
Combine the sugar, wine, water and lemon rind in a small, deep saucepan. Stir over a medium heat to dissolve the sugar.
Add the pears to the saucepan, ensuring that they are covered with the cooking liquid.
Allow to boil gently for 30-40 minutes until the pears are tender when pierced.
Transfer the pears to a place and leave to cool.
Increase the heat and boil the syrup for a further 20 minutes to reduce. Set aside to cool.
Place the chopped chocolate in a small bowl. Heat the cream until it is just about to reach boiling point.
Pour the cream over the chocolate and allow it to stand for a minute. Whisk until smooth.
Serve the pears warm or cold with a few spoons of syrup and lashings of chocolate sauce.