• 300g best plain chocolate

  • 300ml whipping cream

  • 30g icing sugar

  • 70g finely chopped pistachios

  • For the pears in red wine:

  • 4 whole small pears

  • 1 bottle of good red wine

  • 250g sugar

  • 2 pieces of orange peel

  • juice of 1 lemon

  • 1 cinnamon stick

  • 2 bay leaves

  • 2 cloves

  • 1 dessertspoon coriander seeds


  • 1.

    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.

  • 2.

    Gently whip the icing sugar in to the cream so that it will still pour, then whisk in the melted chocolate.

  • 3.

    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.

  • 4.

    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.

  • 5.

    To prepare the pears in red wine, peel the pears carefully, keeping the stalks on.

  • 6.

    Put all the ingredients in a large pan, bring to the boil and then simmer for about 15 minutes.

  • 7.

    Remove the pears and boil the juice hard till syrupy.

  • 8.

    Allow to cool, then pour over the pears.

  • 9.

    Serve with three slices of terrine.

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