Pears Poached in Red Wine with Chocolate Bark

Delight in the elegance of pears poached in red wine, paired with rich chocolate bark and a dollop of whipped cream. Watch the full recipe and presentation tips to make this sophisticated dessert at home.

Recipe by: Ally Singer | Food Photographer & Videographer
Follow her @eats_of_ally

Ingredients – Pears Poached in Red Wine

3 cups Robertson The Blend Red Wine
½ cup white sugar
1 orange – juiced
1 long strip of orange peel
2 cinnamon sticks
4 cloves
4 pears of choice (mustn’t be too ripe/soft)

To serve:
Whipped cream
Chocolate bark

Method

Use a vegetable peeler to peel all the pears. Leave some whole and cut some in half.

Combine all the other ingredients in a saucepan on the stove. Add in the pears.

Bring to a boil, reduce the heat and simmer, turning the pears regularly to ensure an even colour.

Simmer for 30-45 minutes depending how soft you want the pears. When the pears have softened, remove them from the liquid and set aside.

Remove the orange peel and spices from the liquid and discard. Let the poaching liquid simmer for a further 30-60 minutes, or until reduced enough by atleast half to become syrupy.

Serve with whipped cream and chocolate bark.

Ingredients – Chocolate Bark

225g good quality dark chocolate

Toppings:
1/3 cup toasted coconut
1/3 cup cranberries
1/3 cup toasted macadamia nuts
1 TBS flaky sea salt

Method

If using slabs of chocolate, cut them up into small pieces. Place the chocolate chips or pieces into a microwave-safe bowl. Microwave on high for 30 second increments, removing at each interval to stir the melted chocolate.

If you have a candy thermometer, try not let the chocolate go above 32°C.

Once chocolate is melted, pour out onto a try lined with baking paper.

Use a spatula to distribute the chocolate evenly across the tray in as thin a rectangle as possible, or to your desired thickness.

While the chocolate is still wet, sprinkle all the toppings on.

Allow the bark to cool at room temperature for atleast 2 hours, or place in the fridge for 30 minutes. Once hardened, use a knife to break into large strips of bark.

Store in an airtight container.

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