Poached pears with aubergine pear compote – serves 2
250 ml water
250 ml sweet white wine
150 gr sugar
2 star anise
1/2 stick of cinnamon
1/2 vanilla pod
1 tbsp lemon juice
10 szechuan peppercorns
2-4 teaspoons almond paste
1 glass Aubergine-Pear
Put the water with the wine, sugar, spices and lemon juice in a pan and bring to the boil.
Peel the pears, leaving them whole, with the stalk on top. Using a small teaspoon, make a hole at the bottom of the pears and fill it with 1-2 teaspoons of almond paste.
Put the pears in the syrup and poach them 30-35 minutes on low heat and leave to cool in the syrup.
Serve the pear with the Aubergine-Pear compote and garnish with an aubergine flower or a sprig of mint.