my fabbo poached pears with amaretto double cream.

get some sorta large and still firm pears cut in half and try to keep the stem top for looks on one of the halves remove the cores put into pan snug fit is best cover with a very good semi sweet white wine add caster sugar to taste should be a bit sweet, taste taste taste as ive always said add a few cloves some honey grated nutmeg and half a stick of cinnamon bring to boil then simmer gently till soft but firm

put some great double cream into a bowl at room temp and add drop by drop amaretto also at room temp whilst stirring furiously with a whisk drop by drop otherwise the cream will curdle

serve pear warm with a swirl of amaretto cream poaching liquid and chunks of really good 70% dark chocolata.

mmmmmmm!