Recipe: Poached pears with chocolate ganache
- 4 Bosc pears
- 1 piece of fresh ginger, 1/4 inch thick, peeled
- 1 lemon
- 2 cups of granulated sugar
- 4 cups of water
- 1 1/2 cups of heavy whipping cream
- 12 ounces of bittersweet chocolate
- 1 teaspoon of vanilla extract
1 In a large saucepan, add the water and sugar on medium heat. Let cook for 3-4 minutes or until the sugar has dissolved into the water (you can swirl the pan to help it dissolve). Using a vegetable peeler, peel a couple strips of lemon zest and add to the water. Juice 1/2 lemon and add to the water. Add the ginger. While the sugar is dissolving, peel the pears. Leave the stem intact and neatly peel the skin around it. Make sure not to peel the pears too far in advance or they will start to brown.
2 Add the pears to the water and sugar mixture. Poach the pears on a gentle simmer for 15-18 minutes or until the pears are soft but still hold their shape.
3 To make the ganache: finely chop the chocolate and add to a heat-proof bowl. Place the cream in a little pot on medium heat and bring to a strong simmer. Right before the cream starts to boil, remove from the heat and pour over the chocolate. Whisk until the chocolate and cream form a homogeneous mixture. Add the vanilla extract. To plate, add a couple ladles of the warm chocolate sauce on each serving plate and place a well drained poached pear at the center of each chocolate puddle.
For more delicious recipes from Jennifer Bartoli, visit Chocolate Shavings.