Steamed white wine amaranth pear with espresso-chocolate sauce
DIFFICULTY
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
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
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
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
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
Remove the pears from the stock and serve with the espresso chocolate sauce.
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