750ml/1 pint 7fl oz red wine
250g/9oz caster sugar
2 sprigs fresh thyme
1 cinnamon stick
1 vanilla pod, split
2 cloves
1 tsp freshly grated nutmeg
6 firm pears, peeled, but stalk on
75g/2½oz butter
75g/2½oz sugar
75ml/2½fl oz double cream
75g/2½oz cocoa powder
75ml/2½fl oz water
75g/2½oz dark chocolate, chopped
crème fraíche
cinnamon powder, to dust
Place the wine, sugar and the herbs and spices into a pan over a medium heat and bring to the boil.
Reduce the heat to a simmer, then add the pears and poach for 20-30 minutes, or until softened, but still firm. (Turn the pears frequently to keep them covered with the wine.)
Remove the pears and set aside. Bring the poaching liquid back up to the boil and cook until the liquid is reduced to a syrup.
For the chocolate sauce, place the butter, sugar, cream, cocoa powder, water and chocolate into a pan over a low heat and stir until melted and combined. Continue to heat the sauce for 4-5 minutes, until thick and glossy.
To serve, place a pear into the centre of each dish of six dishes and pour the chocolate sauce around. Serve with a dollop of crème fraîche. Dust with cinnamon powder.
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