Easy to make and absolutely delicious! Poached fruit is a mainstay on nearly every French restaurant’s menu.
1 Liter of sweet white wine
2/3 cup (150 g) sugar
1 vanilla bean , halved, or 1 1/2 tsp extract vanilla
1 cinnamon stick
For the Chocolate Cream
1 1/2 cups (250 g) dark chocolate
1 cup (250 ml) Crème fraîche
1. In a saucepan, combine the wine with sugar, cinnamon and vanilla bean or vanilla extract. Bring the syrup to the boil. Reduce the heat until it is simmering and continue to simmer for 10 minutes.
2. Meanwhile, peel each pear from stem down. Sprinkle each pear with lemon juice to avoid browning while peeling the remaining pears. Poach the pears in the simmering liquide, uncovered, 10-15 minutes, until they turn tender.
MAKE THE CHOCOLATE CREAM
3. In a saucepan, bring the cream to a boil. Pour it gently over the chocolate.
4. To serve, place the pears in the middle of individual plates and spoon over the reduced cooking liquid. Serve with chocolate cream.
“Let food be thy medicine and medicine be thy food" - Hippocrates