Poached Pears in Penrhos Gin Syrup
These deliciously soft pears are gently poached in syrup made with Penrhos & Oddbox's Pear and Chilli gin. Dished up with an indulgent chocolate and chilli sauce, it's a modern twist on the classic Poire Belle Hélène. And best of all, it pairs perfectly with a glass of Penrhos gin.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 2
Ingredients:
2 pears (peeled)
200 g Sugar
100 ml Penrhos Wonky Pear and Chilli Gin
400 ml water
100 g dark chocolate (cut into pieces)
50 ml Single cream
50 ml milk of choice
a pinch of Cayenne pepper (to taste)
Recipe:
Add the water, gin and sugar to a saucepan and bring to a boil. When the sugar dissolves, lower the heat and add the peeled pears. Make sure the pears are submerged in the syrup by covering the pan. Cook on a gentle simmer for 10 minutes, until the pears are tender.
Meanwhile, add the cream and milk to another saucepan, and gently bring to a boil. Turn off the heat and add the chocolate. Mix until the chocolate melts and a smooth sauce forms. Finish with a pinch of cayenne pepper.
Cut off the bottom of the pears to create a flat bottom, so that they can stand upright on a plate for serving. Drizzle the pears with the chocolate chilli sauce and enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
