Simple winter fruit dessert recipe for Chardonnay Poached Pears with Dark Chocolate Ganache
For the Pears
1/2 bottle chardonnay
1 cup water
1 Tbsp lemon juice
2 star anise
1 cinnamon stick
1 vanilla pod, halved lengthways
1/4 cup caster sugar
4-6 ripe but firm pears, peeled (leave stems intact)
Refined Sugar-Free Dark Chocolate Ganache
1/4 cup cacao powder
1/4 cup coconut oil
1/4 cup coconut cream
2-3 Tbsp honey
ALTERNATIVELY: 200g dark chocolate, finely chopped 100ml cream melted together over a low heat until smooth
Add everything except the pears and the ganache ingredients to a large pot.
Bring to a boil and simmer for a few minutes, then add in the pears and cook for a further 25 minutes or until tender.
Turn the pears from time to time so that they cook evenly.
When the pears are cooked through, remove and set aside, and further reduce your poaching liquid until syrupy ñ this should take another 10 minutes or so.
Meanwhile, make your ganache by gently warming the ingredients together over a low heat and stirring until smooth.
Serve the pears together with the syrup and ganache.
Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.