Bring the cream to the boil in small sauce pan, turn the heat right down and break in the chocolate. Stir until you have a silky chocolate ganache.
Pour into a bowl and put in the fridge to set.
Core and peal the pears. Put pears into a deep saucepan, pour in sugar, wine, water and saffron.
Cover and simmer for 20-25 min, turning pears occasionally to ensure even colouring, until pears are just soft, but not mushy, remove pears and boil syrup uncovered for a further 15 minutes until reduced and thickened.
Serve warm or cold with spoons of ice cream, chocolate ganache, syrup and crushed pistachios.
Recipe reprinted with permission of Kate Liquorish
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