Steamed white wine amaranth pear with espresso-chocolate sauce

Ingredients

Directions

1. 1

   Boil up white wine with amaretto and orange peel. Peel the pears, removing the stalk. At the end of the stalk, carefully cut out a small wedge-shaped piece of pear with a small kitchen knife and pierce a hole with a shashlik skewer.

2. 2

   Cinnamon stick briefly in water, then it can be cut better. Cut the cinnamon stick into 4 pieces. Put a piece of cinnamon in each pear. Add pears to the white wine stock and steam for 6-8 minutes. Leave to cool in the stock.

3. 3

   Bring milk with espresso powder, sugar and salt to the boil. Chop the chocolate and dissolve in the milk. Cool the chocolate sauce lukewarm.

4. 4

   Remove the pears from the stock and serve with the espresso chocolate sauce.