Fleur d'ébène

Chef Ali Ibrahim

INGREDIENTS

500g red wine 100g honey

20g sugar 1g vanilla pods 100g pears 1g rosemary

1g star anise

Sticky red wine pears

PREPARATION

In a saucepan, combine wine, sugar, honey, rosemary, star anise and vanilla pods. Bring to a boil, reduce heat and simmer for 5 minutes.

While liquid is simmering, peel the pears. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan.

Gently remove pears from liquid and allow to come to room temperature. Slice and serve with mascarpone cheeseandfreshcream.youcanalsoaddstrawberriesand lemon juice.