Step 1

Preheat oven to 180 degrees.

Step 2

For the Poached Pears: In a medium saucepan combine the water, sugar and wine and stir over low heat until sugar dissolves.

Step 3

Cut vanilla bean pod in half, scrape out seeds and place in saucepan along with the pod.

Step 4

Peel the pears with a vegetable peeler, leaving the stalks in tact. Cut out a small portion of the core at the base of the pear.

Step 5

Place pears in the saucepan and bring to a simmer. Place lid on saucepan. Pears with be ready when they are soft. Time can vary from 1/2 hour to 2 hours depending on ripeness of pears.

Step 6

Once pears are poached allow to cool in the poaching liquid.

Step 7

To make ginger crumble: Combine butter, plain flour, brown sugar, ginger and cinnamon in a food processor and process until like breadcrumbs.

Step 8

Place mixture in a shallow tray, pressing down and bake for 20 minutes. Half way through cooking use a fork to crumble mixture. Once cooked, remove from oven and allow to cool.

Step 9

To make Dark Chocolate Mousse: Whisk cream to stiff peak stage. Place chocolate in a bowl over simmering water and stir until melted. Stir in olive oil, whisking constantly. Fold chocolate mix into cream gently.

Step 10

To serve: Place some crumble on a plate, top with poached pear. Put a scoop of mousse on plate.