Poached Pears with Chocolate Ganache Puddle

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. 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.