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Melt the chocolate gently in a bowl over simmering water, making sure that it does not get too hot or the that the bowl doesn’t touch the water.
Gently whip the icing sugar in to the cream so that it will still pour, then whisk in the melted chocolate.
Pour it into the terrine lined with cling film and even up the surface with a spatula before putting it into the fridge for at least 4 hours.
When the terrine has set, remove from the mould and press the chopped pistachios all over. Wrap in cling wrap and put in the fridge until needed.
To prepare the pears in red wine, peel the pears carefully, keeping the stalks on.
Put all the ingredients in a large pan, bring to the boil and then simmer for about 15 minutes.
Remove the pears and boil the juice hard till syrupy.
Allow to cool, then pour over the pears.
Serve with three slices of terrine.
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