Poached pears with Earl Grey ganache recipe | delicious. magazine

Ingredients

• For the ganache
• 75ml double cream
• 3g Earl Grey tea leaves
• 100g dark chocolate (70% cocoa solids), chopped
• 2 tbsp light muscovado sugar
• For the spiced jellies
• 8g Earl Grey tea leaves
• ½ cinnamon stick
• 3 tbsp caster sugar
• 1 vanilla pod, split and seeds scraped
• Peeled zest of 1 lemon and 1 orange
• 4 gelatine leaves (we used Costa)
• Vegetable oil for greasing
• For the poached pears
• 150g caster sugar
• 1 pared strip of lemon zest
• 15g Earl Grey tea leaves
• 4 pears (williams work best)
• Buttery biscuits to serve (we like Bonne Maman Galettes)