Prep and cook time: 30 mins to 1 hour
Serves: 6
Ingredients
375g dessert shortcrust pastry
2 - 3 Williams pears, peeled and quartered
4 tablespoons caster sugar
284ml single cream
200g continental dark chocolate (75% minimum cocoa solids)
30g butter
Method
Preheat the oven to 190°C, 375°F, Gas Mark 5.
Roll out the pastry to form a rectangular shape, just under 1cm thick, using flour to
dust. Place on a clean, flat baking tray and pinch the pastry around the edge with
yourthumbandforefingertocreateasortoflip. Removethecore,andsliceeach
pear quarter into 3. Sprinkle with half the caster sugar and rest for 1 minute before
scattering the pears on top of the pastry. Bake for about 18 minutes, or until
golden. Meanwhile, in a small pan, heat the cream until nearly boiling, remove
from the heat and rest for 1 minute before snapping in your chocolate. Stir until
melted and smooth, then add the remaining sugar and the butter. Pour carefully
from the middle, covering the pears, and try not to let the chocolate go over the
edge. Allow to cool briefly before popping into the fridge for 20 minutes.
Cut into squares or fingers.... and get stuck in!
Nutrition Info (per serving): 653 calories, 40 g fat.
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