Poached pears with Earl Grey ganache recipe
This dessert is perfect as dinner party showstopper, or a Christmas pudding alternative, combining rich chocolate and cream with fresh pear and fragrant Earl Grey tea.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Kitchen scale
- Melon baller
- Apple corer
- Piping bag
- Jelly mould
- Ramekin
- Infuser
- Cheesecloth
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Whisk
- Kitchen towel
- Parchment paper
- Measuring spoon
- Measuring cup
- Peeler
- Spoon
- Stove
- Plate
- Zip-top bag
Ingredients
- 75ml double cream
- 3g Earl Grey tea leaves
- 100g dark chocolate (70% cocoa solids), chopped
- 2 tbsp light muscovado sugar
- 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
- 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)
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