A light and delicious recipe for Rosé Poached Pears topped with white chocolate
1 cup castor sugar
2 cups rosé wine
1 cup water
1 tsp finely grated lemon rind
4 pears, peeled, but with stalks still attached
100g white chocolate, chopped
¼ cup cream
Combine the sugar, wine, water and lemon rind in a small, deep saucepan. Stir over a medium heat to dissolve the sugar.
Add the pears to the saucepan, ensuring that they are covered with the cooking liquid. Allow to boil gently for 30-40 minutes until the pears are tender when pierced. Transfer the pears to a place and leave to cool.
Increase the heat and boil the syrup for a further 20 minutes to reduce. Set aside to cool.
Place the chopped chocolate in a small bowl. Heat the cream until it is just about to reach boiling point. Pour the cream over the chocolate and allow it to stand for a minute. Whisk until smooth.
Serve the pears warm or cold with a few spoons of syrup and lashings of chocolate sauce.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate