Poached Angelica Pears in Mulled Wine with Granola and Aniseed Pear Sorbet

Directions

1. Poached Pears
2. Poaching: In a saucepan, combine red wine, sugar, cinnamon stick, cardamom pods, star anise, lime zest, orange zest, and mineral water. Bring to a boil.
3. Peel and core the pears, then gently place them in the mulled wine mixture. Simmer for about 30 minutes over low heat until the pears are tender.
4. Once poached, remove the pears from the liquid and allow them to cool. Reserve in the refrigerator.

1. Sides
2. Mulled Wine Glaze: In a small saucepan, heat the neutral glaze and mulled wine until warm. Set aside.
3. Aniseed Pear Sorbet: In a saucepan, combine sugar and water. Heat until the sugar dissolves, then let the syrup cool.
4. Once cooled, churn the syrup in an ice cream maker according to the manufacturer's instructions.
5. Assembly: Place a poached pear in the center of each serving plate. Sprinkle Granola around the pear. Drizzle with Mulled Wine Glaze. Serve alongside a scoop of Aniseed Pear Sorbet. Enjoy the coastal-inspired indulgence of this elegant dessert, a creation by Chef Denis Martin from The Marcel restaurant in Sète!