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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Bring the wine to the boil along with the sugar, lemon zest, cinnamon stick, star anise and clove. Add the pears, cover and simmer over a low heat for approx. 20 mins. until soft. Turn the pears occasionally so that they are covered with the liquid on a regular basis, leave to cool in the liquid. Remove the spices, reduce the liquid to a syrupy consistency, leave to cool.
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Plate up the pears and ice cream, drizzle with chocolate sauce and a little syrup.
|Note:||The longer the pears remain in the liquid, the more intense their colour. For a more intense colour, cover the pears and refrigerate in the liquid for approx. 2 days, turning the pears occasionally.|
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