POACHED PEARS:
4 ripe pears, peeled but with stalks left intact
1 NOMU Cook’s Collection whole star anise
1 cinnamon stick
4 cardamom pods, bruised
½ tsp NOMU Vanilla Paste
3 tbsp sugar
2 cups water
CHOCOLATE GLAZE:
200g NOMU Decadent Hot Chocolate pieces
70ml cream
1 tbsp unsalted butter
NOMU Rainbow Pepper, to garnish
Place the pears, spices, Vanilla Paste, sugar and water in a medium-sized saucepan over low heat. Cover and simmer gently for 30 minutes, or until the pears are cooked through and can be easily pierced with a knife.
Meanwhile, prepare the chocolate glaze by melting the NOMU Decadent Hot Chocolate pieces and cream together in a double boiler over gently simmering water. Once the chocolate has melted, remove the bowl from the heat, add the butter and stir gently until you have a silky consistency.
Serve the pears with a grinding of Rainbow Pepper, a generous drizzle of chocolate glaze and a spoonful or two of the poaching liquid.
*Recipe by Sarah Graham
POACHED PEARS:
4 ripe pears, peeled but with stalks left intact
1 NOMU Cook’s Collection whole star anise
1 cinnamon stick
4 cardamom pods, bruised
½ tsp NOMU Vanilla Paste
3 tbsp sugar
2 cups water
CHOCOLATE GLAZE:
200g NOMU Decadent Hot Chocolate pieces
70ml cream
1 tbsp unsalted butter
NOMU Rainbow Pepper, to garnish
Place the pears, spices, Vanilla Paste, sugar and water in a medium-sized saucepan over low heat. Cover and simmer gently for 30 minutes, or until the pears are cooked through and can be easily pierced with a knife.
Meanwhile, prepare the chocolate glaze by melting the NOMU Decadent Hot Chocolate pieces and cream together in a double boiler over gently simmering water. Once the chocolate has melted, remove the bowl from the heat, add the butter and stir gently until you have a silky consistency.
Serve the pears with a grinding of Rainbow Pepper, a generous drizzle of chocolate glaze and a spoonful or two of the poaching liquid.
*Recipe by Sarah Graham
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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