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Ingredients

GINGER CHOCOLATE GANACHE
480 g good-quality milk chocolate
240 ml fresh cream
15 g liquid glucose
30 g ginger juice (squeezed from grated ginger)
pinch ground ginger
pinch sea salt
70 g unsalted butter

 

POACHED PEARS
6 firm, ripe pears
750 ml bottle Moscato wine, or other sweet dessert wine
400 g caster sugar
400 ml water
1 cinnamon stick, broken in half
2 tbs phoney
2 cm piece fresh ginger, peeled, and finely chopped
1 tsp vanilla bean paste

 

CHOCOLATE NEST
200 g good-quality white chocolate

Method

GINGER CHOCOLATE GANACHE

  1. Place milk chocolate in a mixing bowl. Boil the cream, glucose, ginger juice, ground ginger and salt in a saucepan. Pour it over the milk chocolate and whisk together to combine.
  2. Place cling wrap on the surface of the bowl, touching the ganache, and leave at room temperature for 5 hours to firm.

 

POACHED PEARS

  1. Peel the pears and leave the stem on. To create a smooth finish, rub the exterior of the pear with a scourer.
  2. In a saucepan large enough to hold all the pears, combine the wine, sugar and water, cinnamon stick halves, honey, ginger, and vanilla over medium heat. Bring the mixture to a simmer, stirring occasionally, until the honey has melted.
  3. Add the pears, reduce the heat to low, and simmer for 25-30 minutes (if the pears are small reduce the cooking time by 5 minutes), turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool completely. These can be stored in the fridge while you finish the other preparation.

 

CHOCOLATE NEST

  1. Place a piece of granite or marble in the freezer, preferably overnight. Melt the chocolate in a plastic bowl in the microwave for 30 seconds at a time, stirring in between each application of heat until just melted. Place the chocolate in ziplock bag or a paper piping cone and cut a small amount off the tip.
  2. Remove the frozen stone from the freezer and place it on a tea towel on the bench. Pipelines of chocolate onto the surface of the frozen stone. Lift the lines of piped chocolate and twist them to create a nest to fit the base of the pear. Leave on the cold stone for up to 10 minutes.

 

ASSEMBLY

  1. Cut out the cores of the pears from their base. Place half of the firm ganache in a piping bag with a plain round piping nozzle and fill the cavity in the base of the pears with ganache. Place the pears back in the fridge.
  2. In a bowl, melt the remainder of the glaze in the microwave stirring at regular intervals. Place the pears on a cake cooling rack with a lined tray underneath. Glaze each pear with the heated ganache and leave on the rack until they stop dripping.
  3. Place the chocolate nest on a plate and place the pear directly on top just prior to serving.

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