Dmitri’s Chocolate Ganache & Ginger Tart with Poached Pears

Cocoa Crumb Crust:

  • 1 1/4 cups Graham Cracker Crumbs, crushed fine
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened Hershey’s cocoa powder
  • 1/3 cup melted butter

Stir together all ingredients until combined well. Press the mixture into the bottom of a pie plate (or round cake pan).  Bake at 350 degrees for 5 to 7 minutes. Cool while preparing the pears and ganache.

Poached Pears:

  • 3 firm, ripe pears
  • 1 1/2 cups blackberry wine
  • 3/4 cup granulated sugar
  • 1 tsp vanilla flavoring
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

Peel and halve the pears lengthwise and remove the core. Combine the wine, sugar, cinnamon, and vanilla in a saucepan and bring to a boil. Add the pears and simmer over low heat, just until tender about 15 minutes, being careful not to overcook. Let cool.

Chocolate Ganache:

  • 9 ounces bittersweet chocolate, chopped
  • 1 cup heavy cream

Place the chocolate in a medium bowl. Heat the cream in a small sauce pan over medium heat. Let it come JUST to a boil, but watch it VERY CAREFULLY.  Pour over the chopped chocolate and whisk until melted and smooth.

Pour the ganache into the prepared crust shell and refrigerate until just barely set, about 30 minutes.

Drain the pears and slice them in thin strips or a fan.  Arrange them in circular fashion on the ganache.  Garnish and serve.


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