Cook Time 45 minutes
Serves 4
Ingredients
4 firm pears (Packham or Beurré-Bosc), peeled and stems intact
½ cup caster sugar
1 cinnamon stick
3 whole cardamom pods, bruised
1 strip orange peel
1 vanilla bean, split
Juice of ½ a lemon
Whisky Chocolate Sauce
150g dark chocolate (70%), finely chopped
150ml thickened cream
30g unsalted butter
2 tbsp whisky
Pinch of sea salt
To Serve
Flaked almonds, to serve
Method
In a medium pot that’s large enough to hold the pears, add enough water to come halfway up. Add the sugar, cinnamon, cardamom, orange peel, vanilla, and lemon juice. Bring to a gentle simmer, stirring until the sugar dissolves.
Add the pears and place a small piece of baking paper directly on the surface to keep them submerged. Then cover with a lid.
Simmer very gently for 10–15 minutes, turning occasionally, until a knife slides easily into the thickest part, being careful not to overcook. Use a slotted spoon to remove the pears and set aside.
Place the chocolate in a heatproof bowl. Heat the cream and butter in a small saucepan until just simmering. Pour over the chocolate and let sit for a minute. Stir until smooth and glossy.
Flambé the whisky in a small pot and pour it into the chocolate sauce. Mix through with a pinch of sea salt.
Add a few spoonfuls of chocolate sauce into a shallow bowl. Place the pear in the centre. Garnish with flaked almonds.
