Rosé and Thyme Poached Pears with White Chocolate Sauce

25jan

Serves 4 | Preparation time 5 minutes | Cooking time 15 minutes

WHAT YOU’LL NEED
1 Cup rosé wine (or red or white)
3-4 Sprigs fresh thyme
2 Star anise
1 Tsp vanilla extract
2-3 Tbsp sugar or honey
4 Medium-sized ripe but firm pears, peeled and cored

For the White Chocolate Sauce
200g Frey Blonde Crunchy Almond chocolate, roughly chopped
100ml Cream
Mascarpone, to serve (optional)

WHAT TO DO
1. Place a medium-sized saucepan on med-high heat, add the wine, thyme, star anise and honey. Bring to a gentle boil and then reduce to a simmer over low heat.
2. Add the pears to the wine syrup and leave to simmer for a further 15-20 minutes or until cooked through and can be easily pierced with a knife. Remove the pears and allow the sauce to reduce further, until syrupy.
3. Heat the chopped Chocolat Frey Blond Crunchy Almonds Chocolate and cream together over a double boiler until the chocolate has melted and makes a silky sauce.
4. Serve the pears with a drizzle of the reduced syrup and white chocolate sauce, and a dollop of mascarpone if you like.