Anjou Pears Poached in Chianti with Chocolate Ganache

This is a fabulous dessert for entertaining as it can be made well in advance is delicious, reasonable on the budget and really feels seasonal.

 Makes 4 servings

  • 2 cups (500 mL) Chianti or other dry red wine 

  • 1 cup (250 mL) water

  • 1/2 cup (125 mL) sugar

  • 1 cinnamon stick

  • 4 cloves

  • 1 small bay leaf

  • 4 anjou or bosc pears peeled ,leave stems on

Ganache:

  • 4 oz. (125grams) good quality chocolate, finely chopped

  • 1/2cp (125ml) heavy cream

  • Your favourite vanilla ice cream or whatever the budget allows 

Anjou pears poached in Chianti.jpeg

In a small deep saucepan, heat the wine, water and sugar until sugar is dissolved. Add the pears. Cover with a piece of parchment paper and a lid. Simmer gently for 20 -30 minutes or until the pears are fork tender. Remove from heat. Let the pears cool in the liquid. Remove the pears take a little slice off the bottom of the pear if it doesn’t stand straight up. Refrigerate the cooking liquid for the next time.  

In a small sauce pan combine the chocolate and cream heat the cream to almost boiling then remove from heat let sit for 3 -4 mins until the chocolate is melted.Whisk until smooth.

To serve place a pear and scoop of ice cream on each plate, drizzle with chocolate ganache and serve immediately.

dessertsdanielle acken