Making Chocolate Ganache Pie with Poached Pears
In my defense, I just wanted to make sure that the poached pears I made earlier are consumed in a timely manner (read: before next weekend rolls in) - and you know the best (fastest) way to get someone to eat something is by smothering it with rich, velvety chocolate. Consider it killing two birds with one stone.
[ 2½ cups all-purpose flour, plus more for the surface + 1 1/8 teaspoon salt + 1 teaspoon sugar + 8 oz (1 cup) cold unsalted butter, cut into small pieces + 1/3 cup ice water ]
Pulse the flour, sugar and salt in a food processor to combine. Or you can do it old school and use your hands.
Add the butter and pulse until the mixture forms coarse crumb (If using hands, rub the pieces butter of into the flour).
Add ice water and pulse until just combined (the dough will still be crumbly).
Shape dough into a disk, wrap in cling film and refrigerate for at least one hour.
Preheat the oven to 180C/ 350F/ gas Mark 4.
On a floured surface, roll out the dough to a 1/4 inch thickness and roll into a pie tin. Prick the bottom with a fork.
Bake blind weighted with rice/peas/beans/whatever floats your boat for 15 mins
Remove weight, bake again for another 10 mins until golden. Set aside to cool
[10 ounces semi-sweet baking chocolate + 1 1/3 cup heavy cream]
Using a microwave or a double boiler, heat chocolate and whipping cream in medium bowl
Heat (if using microwave: on HIGH for 2 minutes) until chocolate is almost melted, stirring every minute.
Beat with wire whisk until chocolate is completely melted and mixture is well blended.
Pour into crust and cover. Refrigerate 2 hours.
After the 2 hours, get ready to prepare the poached pears:
**How to fan a pear: (Instructions from Christie’s Corner)
Take the poached pears and cut them in half. Scoop out the seeds with a melon baller or a spoon.
Place one pear half, cut-side down, on a cutting board. Using a sharp, thin-bladed knife, slice the pear into very thin slices across the axis (horizontally), keeping the shape intact (so even after it’s sliced, it still looks like an intact pear half).
Gently press your hand down upon the curve, fanning the slices back towards the wide end of the pear, like dominoes.
Slide a palette knife under the sliced pear half, keeping the fanned shape, and transfer onto the ganache in the pie shell.
Refrigerate for another 2 hours or overnight before serving.
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