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Poached pear and port pastry with dark chocolate sauce - Sun, 5th Oct 2008
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This is a great winter desert, for when you get sick of stewed apples and rhubarb. Also can be prepared in advance, so you just stick it in the oven... Makes 4servings

  1 sheet Puff pastry

Grond Cinnamon, Nutmeg, Allspice

  3 beurr bosc pears, peeled, cored and sliced lengthways 3-4 Cloves
  Juice of 1 orange 2 tablespoons raw sugar
  About 200ml (a couple of good glugs) port knob of butter
  1 egg  
  ~100gm 70% or 85% cocoa dark chocolate ~100ml cream

Melt the butter in a large fryingpan and add the pears. Saute for a minute or two, while you sprinkle a little cinnamon, nutmeg and allspice over them, along with the sugar. Adjust the amount of sugar to suit the ripeness of the pears: more ripe = less sugar. Add the cloves, orange juice and port, and poach for about 10-15 mins, or until the pears are tender. Remove the pears and reduce the juice to about 1/3. Cut the pastry sheet into quarters (about the size of a CD case) and put some pears on top, diagonally across the sheet. Spoon a little of the juice over the pears, but not so much that it runs off the pastry. Lift the other two corners of the pastry to wrap the pears like a danish pastry, and squeeze the edges together to hold in place. In a small bowl, combine the egg with a dash of cold water and whisk to make an egg wash. Brush over the exposed pastry to help it crisp, and stick in a hot oven for about 10 mins, or until pastry is crisp and golden brown.

While the pastry is cooking, make the sauce by melting the chocolate and adding cream until it's the desired consistency. When you first add cream, the chocolate will clot and look lumpy - that's ok, just add more cream and it'll smooth out. Be careful to do this on a very low heat.

Plate a pastry and a scoop of good vanilla icecream, and top with chocolate sauce. Too easy.

26th Apr 2018

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