Ingredients:
any amount Forelle pears
1 lemon
3 cups muscat wine, or any sweet wine
1/3 cup honey
1/4 teaspoon vanilla extract
Cooking Directions:
Make the syrup: pour wine, honey and vanilla in a saucepan and bring to a boil.
Peel the pears with a vegetable peeler, rub with lemon juice.
Reduce the heat under the syrup, add the pears, and cover with a loose piece of aluminum foil.
Poach for 10-15 minutes, depending on the size of the pears.
Cool pears in the liquid. Drain.
Chocolate Sauce
Ingredients:
1 cup heavy cream
10 ounces semi-sweet chocolate chips
1/4 teaspoon vanilla extract
Cooking Directions:
Pour all the ingredients into a saucepan. While heating, whisk until the sauce comes together and is hot. Pour the hot sauce over the pears and serve immediately.
- Rceipe courtesy of Marché Dimanche.