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Poached Pears with Dark Chocolate Glaze

Ingredients: (makes 10)

  • 350ml white wine
  • 2 cinnamon sticks
  • 1 clove
  • Sugar to taste
  • 2 orange zests
  • 10 pears
  • 700g dark chocolate
  • 400g 35% cream
  • 300ml double cream
  • 105g soft butter


  • Bring the white wine, cinnamon sticks, clove, sugar and the orange zest to the boil and simmer to infuse flavour
  • Peel the pears; take the core out with a melon baller
  • Place into the white wine and make sure that the pears are immersed in the white wine
  • Place a cartouche on top and simmer until the pears are cooked
  • Then bring 35% the cream to the boil, pour over 400g dark chocolate and emulsify to make the ganache
  • After that to make the glaze, bring the double cream to the boil and pour onto 300g dark chocolate and leave to settle for around two minutes 
  • Mix well with a whisk, and then using a hand blender, add in the butter