Poached Pears with Chocolate Ganache
By: Jessica Glick
Published: Tuesday, December 30, 2014 - 4:25pm

Ingredients




For Poaching:
8 cups water
2 1/2 cups cane sugar or coconut sugar
1 cinnamon stick
1 vanilla bean pod, cut in half and sliced open lengthwise to expose seeds inside
1 pinch whole cardamon seeds (sold without the green shell)
2 whole dried cloves
6-8 bosc pears, firm to the touch
For Chocolate Ganache:
1 cup coconut milk (or almond milk)
1 teaspoon coconut oil
6 ounces semisweet dark chocolate (I used Guittard), coarsely chopped
2 ounces bittersweet dark chocolate (I used Guittard), coarsely chopped
gluten and dairy free whipped topping
Cocoa nib pieces for garnish

Preparation

1 Poached pears: 2 Set a large saucepan (I used a 5 quart) over medium high heat, add water, sugar, and vanilla pod and all the spices. 3 Note: Make sure your vanilla pod is moist. Dried out vanilla pods do not have much flavor and are best to stick into sugar for vanilla scented sugar rather than use for this syrup. 4 Meanwhile, peel pears leaving the stem intact, and cut off 1/4 inch from the bottom so the pear can stand upright later. 5 Note: My organic pears did have some bruised areas under the skin even though they were very firm; I continued to peel the area until removed. 6 When the water begins to boil add the pears. 7 Let it cook for 30-40 minutes, until soft, not mushy and can be indented by a spoon. 8 The liquid should have reduced by about 2 inches. 9 Turn off heat and let cool for 20-30 minutes, or until room temperature. 10 The syrup will be thicker when cooled. 11 Note: The spiced simple syrup is worth keeping. It is perfect for cocktails 12 Ganache: 13 In a small sauce pan set over medium heat, add coconut milk and coconut oil (do not worry, there is no coconut flavor that will come through into the chocolate). 14 Heat until small bubbles are just beginning to come up around the edges. Do not let it boil. 15 Turn off heat, add all chopped chocolate and stir until melted. 16 Pears can be made ahead and refrigerated for up to 3 days. 17 Ganache can also be made up to 3 days in advance, tightly sealed. 18 Stir well and heat ganache to warm (optional) just before serving. 19 Assembly: 20 Using a large serving spoon, gently (they dent easily) lift a poached pear sideways (do not be tempted to lift pear by the stem, it will come off) then using your hand as a guide, transfer the poached pear into a deep glass by holding it from the bottom, and slide into a small truffle glass (I used) or a wine glass (also will work perfectly). 21 Pour ganache over one side of the pear. 22 Add a dollop of gluten and dairy free whipped topping. 23 Sprinkle on cocoa nibs for garnish (or shaved dark chocolate, using a grater).

About

The spiced simple syrup flavor comes through in these melt-in-your-mouth poached pears without overpowering the sweet flavor of the pear. Soft but not mushy, and easy to dig into (we don't want any awkwardly fumbling desserts). Now imagine warm dark chocolate ganache over this syrupy spiced pear, lighter-than-air whipped cream and a sprinkle of cocoa nibs for a deep coffee flavored crunch. Your tastebuds will be doing a major happy dance. If only every recipe was this quick, easy AND fabulous.
Happy New Year From Jessica's Kitchen!