These can be prepared up to two days in advance. Serve with blueberry syrup or chocolate sauce.
- 6 firm pears, Bartlett, Bosc or Comice
- ¾ cup white or red wine
- ¾ cup white or red grape juice
- 2 oz brandy
- ½ cup sugar and 1⁄3 cup honey
- 1 lemon peel and 1 orange peel
- 3 cloves and 3 star anise
- 2 bay leaves or 1 cinnamon stick
- 1 cup blueberries
- 1½ cups dark chocolate, shredded
- 1 tbsp butter
- ½ cup sweet Marsala or 1 tbsp Grand Marnier
- Peel pears, cut in half lengthwise and core.
- Add the remaining ingredients (apart from blueberries), and bring to a gentle boil.
- Add pears and simmer very slowly for 20–25 minutes until pears are just barely tender.
- Remove pears and cool liquid.
- Once liquid is cool, return pears to the juice and store in the fridge 2–3 days, allowing pears to infuse with the flavours of the poaching liquid.
- To serve, strain the poaching liquid and reduce until it has a syrupy texture.
- Add blueberries and let cool.
- Place a pool of syrup on 4 dessert plates and top with a poached pear, hollow side up.
- Fill with fresh blueberries and garnish with whipped cream.
- Chocolate Sauce: Over a double boiler, melt chocolate and butter. Add Marsala or Grand Marnier. Stir until glossy and smooth.
A simple Italian dinner of spinach egg drop soup, roast chicken and poached pears prepared by Pietro and Tina Fanzo in their Mono kitchen.
Starter for a simple Italian dinner of spinach egg drop soup, roast chicken and poached pears prepared by Pietro and Tina Fanzo in their Mono kitchen.