Poached pears with orange dipped in dark chocolate and mastiha

10 large pears, peeled with the bottoms trimmed so they stand upright (it’s best to use pears with stems)
2 oranges, peeled and juiced
1 large jar of orange spoon sweet
2 cinnamon sticks
3-4 allspice berries (whole)
1 bay leaf
1 ½ cups sugar
375 g high-quality dark chocolate
2 tsp crushed Mastic
Whipped cream, optional, for serving

Place the peeled pears in a large saucepan, add the orange peel and juice, the spoon sweet, the spices, and 2 cups of sugar. Cover the pears with water. Bring to a boil over high heat, cover, and simmer for another 5 minutes. Turn off the heat and let the pears soak for about 1 hour. Refrigerate for 8-10 hours.
Remove the pears from the syrup, dry them with a towel or paper towels. Keep half of the syrup and strain it.
Add the chocolate and Mastic powder to a double boiler and melt the chocolate. Remove from heat and stir in the butter until it melts. Tilt the bowl with the chocolate and dip the pears (holding them by the stem), swirling them until the bottom is covered with chocolate halfway up. Using a spoon to support the base of the pears, place them on parchment paper. Refrigerate until the chocolate hardens (about 30 minutes).
Add the remaining cup of sugar to the syrup and bring to a simmer over medium-high heat. Continue to simmer until it thickens into a syrup (about 20-25 minutes). Serve the pears on a small plate with a little whipped cream.

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€12,00

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