RECIPE SERVES 4
200 g DORBLU GRAND NOIR
2 vanilla pods
200 ml Campari (alternatively, vodka)
200 ml orange juice
130 g sugar
4 pears, approx. 150 g each
Halve the vanilla pods lengthways and scrape out the seeds. Put the Campari, orange juice, vanilla seeds and sugar into a saucepan, bring to the boil and simmer over a low heat, stirring occasionally, until the sugar has dissolved, and then remove from the heat. Meanwhile, wash and peel the pears and add to the warm Campari marinade. Leave the pears to marinate for 2 hours. Cut the DORBLU GRAND NOIR into long slices.
Slice the marinated pears and arrange in a fan formation, serve onto plates and drizzle with the marinade sauce. Arrange the sliced DORBLU GRAND NOIR alongside the pear and serve.
You may use apples instead of pears, or an equal quantity of both apples and pears.