2 ripe Williams pears
250 ml (8 fl oz) Mosel wine
1 tablespoon sugar
25 g (1 oz) sachet vanilla sugar
2.5 cm (1 in) piece cinnamon stick
100 g (4 oz) plain chocolate
150 ml (1/4 pint) single cream
500 ml (17 fl oz) vanilla ice cream
12 glace cherries
250 ml (8 fl oz) Mosel wine
1 tablespoon sugar
25 g (1 oz) sachet vanilla sugar
2.5 cm (1 in) piece cinnamon stick
100 g (4 oz) plain chocolate
150 ml (1/4 pint) single cream
500 ml (17 fl oz) vanilla ice cream
12 glace cherries
method
1. Peel, halve and carefully core the pears. Poach the pears in a saucepan with the wine, sugar, vanilla sugar and cinnamon over a low heat for 10 minutes. Leave the pears to cool in the liquid.
2. Chili 4 individual glasses in the refrigerator, or preferably in the freezer.
3. Break the chocolate into a small saucepan and melt over a low heat. Stir in the cream and keep the sauce hot. Drain the pears.
4. Cut the ice cream into equal cubes, arrange in the chilled glasses, top with a pear half and cover with the hot chocolate sauce. Garnish each portion with 3 glace cherries and serve immediately.
2. Chili 4 individual glasses in the refrigerator, or preferably in the freezer.
3. Break the chocolate into a small saucepan and melt over a low heat. Stir in the cream and keep the sauce hot. Drain the pears.
4. Cut the ice cream into equal cubes, arrange in the chilled glasses, top with a pear half and cover with the hot chocolate sauce. Garnish each portion with 3 glace cherries and serve immediately.
serving amount
serves 4
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