Decadence to share!


  • for the pears:
  • 6 large firm pears
  • 200 g caster sugar
  • 1 large glass of white wine
  • 0.5 orange (cut into wedges)
  • 0.5 lemon (cut into wedges)
  • 600 ml water
  • for the chocolate sauce:
  • 110 g dark chocolate
  • 250 ml pouring cream
  • for the chocolate brownie:
  • 225 g butter
  • 150 g dark chocolate
  • 200 g plain flour
  • 1 tsp baking powder
  • 75 g chopped hazelnuts
  • 4 large eggs
  • 200 g caster sugar


  • Preheat the oven to 180°C (350°F/Gas 4).
  • Melt chocolate and butter together.
  • Mix eggs and sugar until they reach the ribbon stage (sabayon).
  • Fold in the dark chocolate and butter mixture.
  • Fold in the plain flour, baking powder and chopped hazelnuts.
  • Pour into prepared tin and bake for 35 minutes approximately until mixture is set to the touch.
  • Allow the brownie to cool and then cut into the same size as the chocolate discs.
  • It should be quite thin.
  • Peel the pears, leaving the stalks in place and remove the cores. Stand them upright in a pan that fits them comfortably and add the lemon, orange, sugar and wine.
  • Add a little water if the pears are not completely covered in liquid and bring to a simmer, then cook for 40-45 minutes until completely tender.
  • Remove from the heat and leave to cool in the liquid for at least 2 hours or the next day is best to allow the flavours to infuse.

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