Ingredients

Serves 4-6 (approximately, depending on serving dishes)

For the Cremeux

• 2 x eggs
• 1 tbsp Caster Sugar
• 150ml Cream
• 150ml Milk
• 200g plain Chocolate, broken up (minimum 55% cocoa solids)

For the Poached Pears

• 4 ripe pears, peeled, halved & core removed
• 400ml Ruby Port
• 2 cinnamon sticks
• 2 stare anise
• Zest of 1 orange
• Zest of 1 lemon
• 75g caster sugar
• 1 tsp vanilla extract
• Fresh raspberries, to serve

Method

For the Cremeux
1. In a large glass bowl, whisk the eggs & sugar together until thickened
2. In a medium saucepan heat cream & milk until scalded and then pour over egg mixture
3. Return to the pot and slowly cook, stirring continuously until the mixture coats the back of a wooden spoon/spatula
4. Pour over chocolate in a bowl and blend with hand blender
5. Transfer to glass serving dishes or a container and allow to set overnight in the fridge
6. To serve, if chilled in a large container, scoop the cremeux onto plates.

For the Poached Pears
1. Combine all the ingredients, except the pears, in a saucepan and gently bring to a boil.
2. Simmer the liquid gently for 5-10 minutes
3. Drop in the pears cover with a cartouche of parchment paper (parchment cut in a circle large enough for the saucepan and placed directly on top of the liquid/pears)
4. Simmer for around 30 minutes, gently turning the pears occasionally to ensure they cook evenly.
5. After 30 minutes, switch off the heat and allow to cool completely

To Serve
1. Carefully fan one pear half per person and place on a serving plate followed by 2 scoops of cremeux
2. Drizzle over some of the reserved poaching liquid
3. Decorate with fresh raspberries and finish with fresh mint sprigs