First posted: Jul 4, 2017

Chardonnay Poached Pears with Dark Chocolate Ganache


There are so many things to love about this dessert – the fact that it’s exquisite in its simplicity and so fuss-free – all we’re really doing is taking a beautiful, simple winter fruit and elevating it to a whole new level of glory. It’s served with a silky and smugly refined sugar-free dark chocolate ganache that rounds everything off perfectly; it’s a dinner party dream as it can be made up to two days in advance, and – most importantly – it’s exactly what you feel like eating to round off any winter feasting. It’s one of my favourite favourites and I hope you’ll try it soon.



Cooks in:        Serves:4-6

For the Pears
  • ½ bottle chardonnay
  • 1 cup water
  • 1 Tbsp lemon juice
  • 2 star anise
  • 1 cinnamon stick
  • 1 vanilla pod, halved lengthways
  • ¼ 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

What to do

1. 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.

2. When the pears are cooked through, remove and set aside, and further reduce your poaching liquid until syrupy – this should take another 10 minutes or so.

3. Meanwhile, make your ganache by gently warming the ingredients together over a low heat and stirring until smooth.

4. Serve the pears together with the syrup and ganache.

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