First posted: Jan 20, 2016

Rosé-poached Pears with Thyme



Cooks in:        Serves:4

  • 1 cup rosé wine (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 Chocolate Sauce
  • 200g white or blonde (caramel) chocolate, roughly chopped
  • 100ml cream
  • Mascarpone, to serve (optional)

What to do

1. In a medium-sized saucepan on med-high heat, add the wine, thyme, star anise and honey. Bring to the simmer and reduce the heat to low-medium.

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 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 chocolate sauce, and a dollop of mascarpone if you like.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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