FUEL FOOD TIMES PAIRING NOTES

Impress your guests with this elegant, easy dessert. Sweet fleshy pears meet our crisp and delicate rosé. This is a dish bursting with juicy, soft pears that with the touch of vanilla and our Provence rosé are forced to bring out their smooth creamy flavours. 

INGREDIENTS 

• 300ml Pink Diesel rosé

• 100g granulated sugar

• 6 small slices fresh ginger

• 1/2 vanilla bean, split and scraped

• 4 firm pears, peeled

• 6 cups water

• 1 cup fresh or frozen cranberries

INSTRUCTIONS

• Combine the rosé, sugar, ginger, and vanilla in a deep medium saucepan and bring to a boil till the sugar dissolves.

• Add the pears and water to cover completely (add more water if needed) and return to a simmer.

• Place a lid from a smaller pot on top of the pears to keep the fruit submerged, then cook over low heat 30 to 35 minutes, until the pears soften.

• Using a slotted spoon, transfer the pears to a container and turn the heat to high.

• Boil the poaching liquid until reduced by half, 15 to 20 minutes, then add the cranberries and cook 3 to 4 minutes more, until they start to split.

• Pour the poaching liquid over the pears, cool completely, and chill overnight (and for as long as a week).

• To serve, carefully slice pears in half lengthwise and scoop out seeds with a melon baller or small spoon. Serve with poaching liquid and sesame tuiles, if desired. Serves 4.

• Serve with a glass of Pink Diesel & whipped cream for those feeling very indulgent!