Drunk Pears

Pears – 4
Sugar – 50g to 100g
Wine – To cover the pears
Cinnamon stick – 1 or 2
Peel of 1 orange or lemon without the white part
Other spices to taste

OPTIONAL

MINT CHANTILLY

Mint – q.b.
Cream – 200 ml
Sugar – 40 g

CHOCOLATE GANACHE

Chocolate – 100g
Cream – 200 ml

PEARS

1. Heat the sugar, wine, spices and orange peel in a saucepan until the sugar dissolves.
2. Peel the pears and cut the stems on them and place them back in.
3. Add the pears to the pan, taking care that they are completely covered by the wine.
4. Let them cook, over low heat, for 30 minutes or until the pears are soft (but not broken).
5. Remove the pears and reduce the wine until it’s a syrup.

MINT CHANTILLY

1. Combine sugar, water, and mint leaves in a small sauce pan and bring to a boil.
2. Cook and stir the mixture until the sugar has fully dissolved. About five minutes.
3. Put the syrup into the refrigerator. Let it cool completely.
4. In a large bowl, whip cream until stiff peaks form. Gently add mint syrup; if needed, re-whip cream to stiffen.

GANACHE

1. Melt grated chocolate in a bain marie.
2. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!)
3. Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.