Simon Rimmer served up a delicious red wine poached pears with chocolate sauce on Sunday Brunch.
The ingredients are: 6 conference pears, peeled, but leave stalks, Bottled red wine, 1 teaspoon of vanilla, 1 cinnamon stick, A few sprigs of thyme, 250g of sugar and 2 star anise.
For the sauce : 200g 70% cocoa solid dark chocolate, 100ml of cream, 1 teaspoon of vanilla, 30g honey and Splash of hot water to loosen, if needed.
Garnish with sea salt and add some delicious vanilla ice cream.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes