Break from Cake

Tonight I tried out a recipe in one of my favorite cookbooks: Bread Tomato Garlic by Jill Dupleix. This cookbook is based on a lovely concept of quick cooking recipes that require only 3 main (and very few supporting) ingredients to make. The format is great and the recipes even better. This one is called Pear, Chocolate, Cream. I made a few changes to the recipe to make it my own. I used smaller seckel pears, poached them in sparkling apple cider, used 60% bittersweet chocolate to make the ganache, added a tiny pinch of cinnamon, and made my own ginger caramel sauce to compliment it all. Simple, warm and comforting dessert.


And 5 minutes later.......