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Caramel poached pear with a tuile cup and chocolate sauce

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For the caramel poached pears

  • 500g/1lb 2oz caster sugar
  • 500ml/17fl oz water
  • 6 Comice pears, peeled, seeds and pith scooped out from the bottom using a melon baller or teaspoon

For the tuile cups

For the chocolate sauce