Hot bulb for cold days

Ingredients for 2 servings:

• 2 bulb(s)
• 80 g chocolate, bitter with orange
• 250 ml wine, white, dry
• 1 lime(s), juice
• 1 shot of whipped cream or milk
• Cointreau (or Grand Marnier)
• 1 vanilla pod(s)
• 1 stalk(s) cinnamon
• Gingerbread spice
• 1 tbsp sugar
• Lemon balm
• Speculoos
• Orange(s), candied, chocolate flakes

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with chocolate and a hint of orange and gingerbread

Halve, core, and peel the pears. Bring white wine with vanilla and cinnamon, lime juice, sugar, a good pinch of gingerbread spice, and a little water to a boil and simmer for about 10 minutes. Add the pear halves and simmer for a few more minutes, turning occasionally if the pears are uncovered. Then remove the pan from the heat and let the pears cool in the liquid. Slowly melt the chocolate with a dash of whipped cream or milk, then season with Cointreau or other orange liqueur. Arrange the drained pear halves on top of the chocolate sauce or partially cover them. Garnish with candied oranges, fresh orange slices, chocolate shavings or flakes (preferably orange-flavored), speculaas, or similar biscuits, if desired. A sprinkling of lemon balm or mint is a delight.