• 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


  • 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.