Fruit for dessert have been simultaneously highly venerated and literally mocked at. And perhaps for a reason… But only to a certain extent. We have the proof that they could become a truly magnificent ending to a menu. Here is how.

Ingredients (6 servings)

1 bottle of dry rosé wine
½ cup of sugar
2.5-centimetre piece of ginger
1 vanilla pod, split lengthways
6 pears, peeled
whipped cream for serving

Recipe preparation

Pour the wine in a large pot. Add the sugar and the ginger and let simmer on low heat. Scrape the seeds from the vanilla pod with a knife and add them to the liquid. Add the pod for more flavour. Whisk until the sugar has dissolved completely. Carefully place the pears in the pot, adding water until they are entirely submerged. Simmer until the pears are soft, about 20-25 minutes. Take them out of the liquid and let them cool completely. Bring the liquid back to the heat and simmer until it is reduced to a ¾ cup of syrup. Serve separately, pouring 2 tablespoons of syrup over each pear and adding a dollop of whipped cream.

Text: Ivayla Vlahova
Photos: Press

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