Nutritional
Information - Amount per serving:
Calories644kcal
Carbs59.7g
Sugar33.3g
Fat40.5g
Saturates21.4g
Protein8.5g
Ingredients
375 g sweet
pastry
2-3
Williams pears, peeled and quartered
4
tablespoons caster sugar
300 ml
single cream
200 g
good-quality dark chocolate (70% cocoa solids)
30 g
unsalted butter
Method
Preheat
your oven to 190°C/375°F/gas 5. Roll out the shortcrust 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 your thumb and
forefinger to create a sort of lip.
Remove the
core, and slice each 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 around 18 minutes, or until golden. Meanwhile, in a small pan, heat the
cream until nearly boiling, remove from the heat and rest for a 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!
by Jamie Oliver
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