So Melbourne Cup has come and gone again, this year some friends and I took advantage of it and had a lovely ladies lunch!
We each brought a dish and although we had to pick the kids up from school before the big race had even been run, we had a great time.
I was on dessert (surprise, surprise) and decided on something lighter than I usually do; Champagne Poached Pears. They were quick and easy to make and were extra yummy with some double cream. The recipe is for 4 pears, I popped 12 in and there was plenty of poaching liquid for all.
Since there was no hint of chocolate in the pears, it was essential that I also made some Chocolate Macarons. This time I filled them with Peanut Butter Chocolate Ganache, indulgent to say the least. They must have been good as I received an email later that evening from my friend craving some more! Perhaps another batch is on the cards 🙂
Peanut Butter Ganache
90g dark chocolate
40g white chocolate
100g crunchy peanut butter
210ml thickened cream
Boil cream, add to remaining ingredients. Stir until chocolate and peanut butter and melted and all is combined.
Cool, refrigerate until ready to use.