Be inspired by FABER’S Chef-Patron, Eric Bulpitt and wow your guests this holiday season with this amazing dessert that pairs perfectly with Avondale Amphora.

Chocolate Poached Pears, Blueberries, Chocolate Sorbet and Granola
To make the chocolate poached pears:

750g caster sugar

1 cinnamon stick

2 strips lemon zest (use a potato peeler)

1 star anise

1 vanilla pod, split lengthways

5 cloves

4 star anise

A piece fresh root ginger, peeled and slice

3lt water

2tbls cocoa powder

10 ripe pears, peeled

Using a large stainless steel pot, combine the sugar and cocoa and mix well. Pour over the water and add all the other ingredients except the pears. Bring to the simmer for 10 minutes.  Put pears in and make sure they are covered by the liquid. Poach just below boiling point for about 30 minutes or until pears are soft. Place pot on ice to cool rapidly.  Store in the poaching liquid.


To make the chocolate sorbet:

250ml milk

250ml cold water

150g caster sugar

50g glucose

200g dark chocolate

Bring milk, sugar, glucose and water to a boil. Pour over the chocolate to melt whilst stirring, when smooth return to the heat to insure all ingredients are incorporated. Cool mixture and then churn.


To make the granola:

200 g mixed nuts

400 g rolled or jumbo oats

100 g sunflower seeds

400 g runny honey

200 g mixed dried fruit (raisins, blueberries, cranberries, cherries, chopped apricots)

Preheat your oven to 180. Place the nuts into a plastic bag, squeeze the air out and seal the bag. Bash with a rolling pin until they are crushed, put into a mixing bowl and add the oats and seeds. Warm up the honey till soft and stir it into the mixture until coated. Spread onto a tray and put in the oven, bake for about 30 minutes, until the mixture is crunchy and a dark golden brown. Remove from the oven and cool, then mix in the dried fruit.  Pulse in processor till broken.


To make the blueberry compote:

1kg blueberries

500g sugar

2tbls corn flour (to make a slurry)

Heat up berries and sugar till berries are soft. Pour through a chinois to catch the juice. Thicken the juice with the slurry. Pour juice back over the berries. Cool


Serve accompanied by Avondale Amphora