Wine-Poached Pears with Chocolate, Macadamia & Crystallised Ginger
I’ve always been fascinated by the carved shapes in a pear that has been peeled. To me it looks sculptural, like an artefact from Ancient Rome. I wanted to capitalise on this aesthetic and I imagined the solid form of the beautifully poached pear standing proud on a plate, a pool of shiny reflective syrup beneath it. While visually appealing, this dessert is also absolutely delicious. The ginger, chocolate, wine and nuts all play together fantastically. Bosc and Conference pears are a good choice for poaching, and you should use a dry and drinkable red wine that isn’t overly fruit forward.
Ingredients
Getting started
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