“Autumn is the hardest season. The leaves are all falling, and they’re falling like
they’re falling in love with the ground.”
― Andrea Gibson
A smell can transport me to a time spent with friends on holiday, or sitting at my grandma’s kitchen table. It really is the most incredible sensation.
Ginger, Orange & Cinnamon Poached Pears with Chocolate Sauce
The original poached pear was created in 1864 by French chef and restaurateur, Auguste Escoffier. He named the dessert Poire belle Hélène after the operette La belle Hélène by Jacques Offenbach, and there has been hundreds of variations of this classic dessert since.
I’ve always used red wine as a poaching liquid and served it with vanilla cream, but it had never occurred to me to pair the pear with ginger until I stumbled upon a post from Instagram sensation @truchocolatesnacks the other day.
The very same day (as if by grand design) my mother-in-law sent us a case of pears from Hale Groves in Florida for Christmas and with much excitement I took to our kitchen to create this interesting new twist on a classic dessert.
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