4 pears, peeled
500 ml water
100 g sugar
100 g dark chocolate, melted
50 g pistachios, chopped
Pears should be poached by simmering them in water and sugar for 15 minutes until they are soft, then letting them cool somewhat and patting them dry.
To get an equal coating, dip cooled pears into melted dark chocolate, allowing excess to fall off.
Before the chocolate solidifies, scatter chopped pistachios on top and gently press to adhere.
For a simple yet striking dessert, briefly chill before plating and serving.