Rosé and Thyme Poached Pears with White Chocolate Sauce

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

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)

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.