MALAMADO VIOGNIER POACHED PEARS WITH LAVENDER CREAM

INGREDIENTS

• 6 pears
• 100 g sugar
• 500 ml Malamado Viogner
• 1 star anise
• 1 cinnamon stick
• 200 g single cream
• 50 g sugar
• 50 g lavender flowers

PREPARATION

• Wash and peel the pears. Stand them up in a high-sided saucepan then pour in the Malamado Viognerbefore adding the sugar, anise, and the cinnamon stick.
• The liquid should cover more than two-thirds of the pears. Bake at 180 ºC until the pears are tender.
• Place cream and lavender flowers in a small saucepan and heat until the mixture just starts to simmer.
• Remove cream from heat, strain, and refrigerate for 30 minutes.
• Then whip the lavender cream with remaining sugar and set aside.
• When pears are tender, remove from heat and let them cool before garnishing with a spoonful of lavender cream.