If you like a boozy dessert, this is the one for you! Just picked pears take on the flavor of rosé and vanilla bean while chocolate sauce, made with crème fraîche, adds richness.
For the recipe:
- 1 bottle of rosé
- 4 pears
- 100 grams sugar
- 1/2 vanilla bean
- 2 strips lemon zest
Place the wine, sugar, vanilla bean and lemon zest in a pot and bring to a simmer.
In the meantime, wash and peel your pears. Cut them in half and core them.
Place them in the simmering wine, making sure they are covered with liquid (add water to cover if necessary). Place a piece of parchment paper on top of the pears and cut a whole in the middle (with scissors) to let excess steam escape.
Simmer for 20 minutes, then check the pears with a knife, the tip should go right through.
Cool them in the liquid and serve them warm with poaching liquid and chocolate sauce on the side.
For the chocolate sauce:
- 90 ml milk
- 50 ml heavy cream
- 120 grams bittersweet chocolate, in small chunks
- 30 grams sugar
- 50 grams crème fraîche (or sour cream)
Bring the milk, heavy cream and sugar to a boil and then pour on top of the chocolate.
Wait one minute then stir together to combine.
Whisk in the crème fraîche once the ganache has cooled slightly and feels slightly warm to the touch.