Pear Helene

Ingredients

• 200 ml dry white wine (Riesling)
• 4 tbsp sugar
• 1 star anise
• 0.5 cinnamon stick
• 1 untreated lemon (juice)
• 4 ripe pears (e.g., Williams Christ)
• 200 g dark chocolate couverture
• 100 ml whipping cream (at least 30% fat)

Instructions

1. 1.

   Bring the white wine with about 200 ml water, sugar, spices and lemon juice to a boil. Peel the pears and remove the core from the bottom with an apple corer. Place the pears in the liquid so they are all covered. Bring to a boil again and remove from heat (depending on pear firmness you may let it simmer a bit longer). Let cool under cover.

2. 2.

   Meanwhile, roughly chop the chocolate. In a pot bring the cream to a boil, then remove from heat and stir in the chocolate until melted. Remove the pears from the liquid, drain well, place them in serving bowls and pour the chocolate sauce over them. Serve with pistachio meringues if desired.