Decadence to share!
Ingredients
- 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
Method
- 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.
