Chocolate pears

Method

1. Break 100g of the dark chocolate into a heatproof bowl. Place the bowl over a pan of simmering water and heat until it melts.

2. Slice the pears into 4 lengthways, and remove each core.

3. Using a fork, dip the pear slices into the melted chocolate, coating each slice completely. Place the chocolate-coated pears on a sheet of greaseproof paper on a plate. Allow to cool, then chill in the refrigerator.

4. Meanwhile, break the remaining chocolate into the heatproof bowl, add in the butter and heat over a pan of simmering water until the butter and chocolate are melted.

5. Add the rum and cream (reserving a little for drizzling), stirring to combine.

6. Serve the warm sauce on a plate, topped with the chilled chocolate pears and a drizzle of the reserved cream.

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Ingredients

200g dark chocolate
2 Pears
40g Butter
45ml light rum
100ml double cream

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