A delicious and decadent Autumn dessert when you're in the mood to indulge. Pair with a juicy Shiraz.
1 piece of fresh ginger root
2 cups of caster sugar
4 cups of water
2 vanilla pod
1 teaspoon vanilla extract
2 cups of dark or bittersweet chocolate chips
Add water, sugar and vanilla pod (cut in 2 and grated) to a large saucepan on medium heat and stir for about 3-4 minutes until the sugar has dissolved.
Juice half a lemon and add to the water as well as some strips of lemon zest and grated ginger.
Peel the pears leaving the stem intact and then add the pears to the water. Poach the pears on gentle simmer for 15-18 minutes or until soft.
To make the ganache add the chocolate chips into a heat-proof bowl. On medium heat bring the cream to simmer and before it boils remove from heat and pour over the chocolate. Whisk and add vanilla extract.
To serve drain and place the poched pear in a bowl and pour over the ganache sauce.