This pear ganache recipe follows the same technique as my earlier chocolate ganache experiments: infuse, emulsify, temper, and dip. Pears are in season now over here, so I wanted to give them a little shout, there’s something about a perfectly ripe pear this time of year that just doesn’t come through the same way once they’re shipped in from elsewhere months later.
The result is a silky, fruit-forward ganache with a bright, natural pear flavor, dipped in tempered chocolate for a clean, glossy finish. It’s proof that the same core method can carry a completely different flavor profile, as long as the fruit itself is good enough to build around.
(Experiment 160) Pear ganache
Ingredients
- 23 g corn syrup
- 50 g thick pear puree 2-3 pears
- 205 g dark chocolate
- 28 g poire Williams liqueur
- 35 g heavy cream 35%
Instructions
- First, let’s make the puree. Line up parchment paper on a baking tray and pre-heat oven to 350F. I usually do 3 pears just to be on the safe side, in any case, I will use the extra for something else. Cut them into pieces and drizzle a little bit of honey or sugar on them. Bake them for about 30 minutes then throw them in a food processor and blend to a fine texture. Put the puree in a pan and over medium-low heat thicken the puree a little bit, don’t cook it. Reserve
- Start tempering chocolate, instruction can be found here.
- In a pot, bring the corn syrup and cream to boil, mix and remove from heat. Stir in the liqueur and pear puree.
- Pour the cream mixture into the tempered chocolate and stir vigorously. Frame it, cover, rest at room temperature.
- If you want to use the ganache in mold, follow instructions here
Notes
Adapted from Peter Greweling’s book “Chocolates and confections”. If you have an interest in learning in-depth about chocolate theory I strongly recommend you buy his book.