• 3 – 4 beurre bosc pears
  • 2 cups water
  • 1 cup Stone’s Original Green Ginger Wine
  • 1 ½ cups sugar
  • Pinch of saffron
  • 1 vanilla pod scraped (add seeds to the pot with bean)


Peel pears, halve lengthways and using melon baller (or teaspoon ) remove cores. In a large saucepan over a medium heat bring the water, ginger wine, vanilla bean and sugar to a rolling boil until all the sugars have dissolved.  Add the pears, cover with some baking paper, turn heat down to a simmer and cook for about 20 minutes or until pears are tender, remove from heat.  When pears have cooled down in the syrup, remove and allow to drain so they will be ready to slice into quarters to place into the chocolate tart.


1 x 20cm sweet pastry tart shell (we used one packet of pre-made sweet Carême pastry)


Using a 25cm tin tart case with a removable base, blind bake your tart shell until crisp and lightly golden around edges. Then allow to cool down ready to fill with the chocolate cream.

Chocolate Cream

  • 350mls cream
  • 250gms chocolate
  • 2 tablespoons Stone’s Original Green Ginger Wine


In a heavy based saucepan over a low heat, gently heat cream and chocolate together. Whisk gently until the mixture is smooth and remove from heat.  Gently whisk in the ginger wine and allow to cool to room temperature.

To Bake Tart

Pre warm oven to 180oC (160oC fan forced).

Pour the chocolate cream on top of tart shell, place pear quarters on top of the chocolate cream.  Bake for 15 – 20 minutes just to set the chocolate with pears.

Once again allow the tart to cool to room temp and if you like use some of the reduced poaching liquid glaze the top of pears or just simply dust with icing sugar.