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Photo of Red wine and pear jelly with chocolate cream by WW

Red wine and pear jelly with chocolate cream

Total Time
4 hr 15 min
15 min
0 min
For a sophisticated dessert this jelly ticks the boxes for sure! Mixed with pear, these slices are topped with cream and chocolate- YUM!


Canned pears in natural juice, drained

820 g

WW Jelly, Orange, prepared

1 sachet(s), as prepared, (9g sachet)

Red wine

200 ml

Dark chocolate

50 g, shaved

Light cream

1 cup(s), (250ml)


  1. Lightly spray an 18cm (base measurement) round cake tin with oil. Arrange pear slices in a spiral pattern over base of prepared tin.
  2. Place jelly crystals in a large heatproof jug. Add 300ml boiling water. Stir until crystals have dissolved. Stir in wine. Pour jelly over pear slices. Refrigerate for 4 hours or until set.
  3. Run a small flat-bladed knife around side of cake tin. Invert jelly onto a serving plate. Cut into slices and serve topped with cream and chocolate.


TIPS: To turn jelly out of tin, invert onto serving plate and give a gentle shake until you hear the jelly release from side and base of tin. It is easier to shave chocolate from a block. Bring the block to room temperature, then use a vegetable peeler to shave curls from the edge, weighing as you go.