Steamed white wine amaranth pear with espresso-chocolate sauce

AUTHOR
Sheila Zhang
DIFFICULTY
RATING
3 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 450 ml White wine
  • 50 ml Amaretto
  • 1 piece(s) Organic orange peel
  • 4 USA Anjou Pears
  • 1 Cinnamon stick
  • 250 ml Milk
  • 1 (2 g) sachet of espresso instant powder
  • 1 TABLESPOON Sugar
  • 1 pinch Salt
  • 150 g Dark chocolate

Directions

  1. 1

    Boil up white wine with amaretto and orange peel. Peel the pears, removing the stalk. At the end of the stalk, carefully cut out a small wedge-shaped piece of pear with a small kitchen knife and pierce a hole with a shashlik skewer.

  2. 2

    Cinnamon stick briefly in water, then it can be cut better. Cut the cinnamon stick into 4 pieces. Put a piece of cinnamon in each pear. Add pears to the white wine stock and steam for 6-8 minutes. Leave to cool in the stock.

  3. 3

    Bring milk with espresso powder, sugar and salt to the boil. Chop the chocolate and dissolve in the milk. Cool the chocolate sauce lukewarm.

  4. 4

    Remove the pears from the stock and serve with the espresso chocolate sauce.

Categories & Tags

Dessertexoticvery easy