Poached Pears with Chocolate Ganache Puddle

This post will be a short one - I'm writing from New York where I'm taking some time to re-visit some of my favourite food spots. I've also been to a few new places I will be writing about soon. My days at the FCI might be a couple years behind me now, but I always find time to come back to NYC and get re-inspired by some of my favorite eats.

This recipe is really simple to put together but really looks beautiful when served at the table. Poached pears are really an easy way to showcase fruit, and poaching them with some fresh ginger gives the pears a wonderful flavor.

Poached Pears with Chocolate Ganache Puddle
Serves 4

4 Bosc pears
1 piece of fresh ginger, 1/4 inch thick, peeled
1 lemon
2 cups of sugar
4 cups of water
1 1/2 cups of heavy whipping cream
12 ounces of bittersweet chocolate
1 teaspoon of vanilla extract

Add the water and sugar to a large saucepan on medium heat. Let cook for 3-4 minutes or until the sugar has dissolved into the water (you can swirl the pan to help it dissolve). Using a vegetable peeler, peel a couple strips of lemon zest and add to the water. Then, juice 1/2 lemon and add to the water. Add the ginger. While the sugar is dissolving, peel the pears. Be careful to leave the stem intact and to neatly peel the skin around it.

Add the pears to the water mixture and simmer for 15-18 minutes or until the pears are soft but still hold their shape.

To make the ganache: finely chop the chocolate and add to a heat-proof bowl. Place the cream in a little pot and bring to a strong simmer. Right before the cream starts to boil, remove from the heat and pour over the chocolate. Whisk until the chocolate and cream form a homogeneous mixture. Fold in the vanilla extract. To plate, add a couple ladles of chocolate sauce to each serving plate and place a well drained poached pear at the center of each chocolate puddle.