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Red wine and spice poached pears, guinness beer and chocolate ganache.

Pears poached in red wine syrup infused with cinnamon, vanilla, cardamom and star anise and served on a dark chocolate and Guinness beer ganache with some crunchy sliced almonds.


Ganache fears thermal shock, let it cool down at room temperature rather than in the fridge.


Recipe for 4 persons

For the poached pears

4 Unit(s)
500 Ml
Red wine
100 Gr
1 Clove(s)
Madagascar vanilla
1 Stick(s)
4 Unit(s)
Star anise
4 Unit(s)
Cardamom seeds
1 Unit(s)

For the chocolate ganache

200 Gr
Dark chocolate
35 Gr
Salted butter
75 Ml
Cream 35%
30 Gr
Sliced almonds
70 Ml
Guinness bier

Preparation time: 30 min

  • General preparation

    Peel pears. Cut vanilla bean in 2 lengthwise and scrape the seeds. Remove the orange zest with a peeler. Roast the almond slices.

  • Poached pear preparation

    In a saucepan, combine the spices, orange peel, vanilla bean and seeds, sugar and red wine. Add the pears and bring to a boil. Lower the temperature and simmer until the pears are tender, 30 to 40 minutes. Remove the pears from the liquid and let them cool down. Filter the red wine syrup and let it reduce over medium heat until it thickens slightly.

  • Chocolate ganache preparation

    In a saucepan, boil the cream and the Guinness beer and pour it over the chocolate and butter. Mix well until you get a homogenous mixture. Pour on a tray covered with plastic wrap, then cover the ganache with another plastic wrap in direct contact with the ganache and place it in the fridge until it solidifies.

  • To serve

    Cut pears in half and remove the heart. For each plate, place a little bit of ganache using a pastry bag and place a pear half on top. Garnish with a drizzle of the red wine reduction and a few slivered almonds.

Ganache fears thermal shock, let it cool down at room temperature rather than in the fridge.

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