April 22, 2020


Johannesburg restaurant

by chef James Diack of Coobs

Serves 4


Spiced poached pear

750ml (1 bottle) white wine

200ml water

20g star anise

20g fennel seeds

3 cinnamon sticks or 3T ground cinnamon

30g sugar

2 pears

Pear purée 

2 pears

2C water

80g sugar

Ginger sponge 

200g flour

200g sugar

1t ground ginger powder

1t bicarbonate of soda

55g butter

1 egg

2T golden syrup or honey

240ml warm water

White wine jelly

6 gelatine leaves

200g white wine

50g sugar


50ml water

90g glucose

270g sugar

50g honey

15g bicarbonate of soda

Whipped white chocolate 

240g cream

1t vanilla

60g glucose

1T cinnamon powder

450g white chocolate

650g cream


Spiced poached pear

  1. Peel and core pears.
  2. Add the rest of the ingredients to a medium-sized pot.
  3. Bring to boil and then lower heat to medium.
  4. Add pears and cook until pears can be pierced with a knife, but can still hold its shape.
  5. Allow to cool with pears in the liquid.

Pear purée

  1. Peel pears, core and cut into 2cm cubes.
  2. In a pot bring the water and sugar to a boil and then add pears. Boil until soft and translucent.
  3. Drain remaining liquid and blend until smooth.

Ginger sponge 

  1. Mix dry ingredients together.
  2. Add butter into dry mixture until crumble form.
  3. Combine egg, syrup and warm water.
  4. Mix wet and dry mixtures together until well combined.
  5. Bake at 180°C for 35 – 38 minutes.

White wine jelly

  1. Bloom gelatine leaves in cold water.
  2. Boil wine and sugar in a pot on the stove.
  3. Add gelatin leaves to wine and stir until dissolved.
  4. Place in sprayed container and set in fridge.


  1. Add everything except bicarbonate of soda to a large pot.
  2. Boil until the mixture reaches 130°C.
  3. Whisk the bicarb into the mixture.
  4. Decant to well-sprayed tray or silicone mat and leave to set.

Whipped white chocolate 

  1. Heat cream, vanilla, glucose and cinnamon until warm enough to melt chocolate.
  2. Add heated cream to chocolate and stir until chocolate has melted. Allow to cool.
  3. Whisk cream and fold cream into chocolate.
  4. Allow to set for at least 3 hours.
4/5 (2 Reviews)