Saffron Poached Pears & Spiced Chocolate Sauce
EASY 6 SERVES 15 MINS PREP 40MINS COOKING
- 1.5 litres white wine (eg. Riesling)
- pinch saffron threads
- 2 cinnamon sticks
- 2 tablespoons honey
- 5mm thick slice ginger
- 2 strips orange peel
- 6 Beurre Bosc pears, peeled
Cardamom, chocolate & orange sauce
- 1/2 cup (125ml) milk
- 1/2 cup (125ml) cream
- 4 cardamom pods, bruised
- 2 strips orange peel
- 1 tablespoon honey
- 200g Haigh’s Ideal Blend block,
roughly chopped
Method
- Place wine, saffron, cinnamon, honey, ginger, peel and pears together in a large saucepan, over a high heat. Bring to the boil, cover, reduce heat to a simmer and cook for 30 minutes.
- Remove from heat, set aside and allow pears to cool in cooking liquid.
- For the chocolate sauce, combine milk, cream, cardamom, peel and honey together in a small saucepan over a low heat. Bring to just below boiling point, remove from heat and allow to stand for 15 minutes, for the flavours to infuse.
- Remove the cardamom pods and peel, add chocolate and reheat mixture very gently over a low heat until warm, stirring until chocolate melts. Remove from heat.
- To serve, place pears into 6 small serving bowls, drizzle over warm chocolate sauce and serve with cream or vanilla ice cream.
- Note: for a bit of crunch, sprinkle chopped pistachio nuts over pears to finish.