A quick, luxurious dessert that everyone will love: soft, silky pears served with crunchy biscuits wrapped in whipped cream and finished off with a trickle of melted chocolate. Be sure to chill the whole dish for a few minutes at the end, so that the chocolate topping has chance to crisp.
Peel the pears, cut them in half and, with a teaspoon, scoop out the cores. Poach the pears in sugar water, with a squeeze of lemon to stop the pears going brown and a vanilla pod. Slide the fruit into the syrup and leave to simmer for 15 – 20 minutes until the pears are tender to the point of a knife. Let the pears cool in their syrup for a good hour, then lift them out and put them in a shallow dish in the fridge. Whip the cream softly - it should not be too stiff - then add the roughly chopped florentines.
Break the dark chocolate into small squares and melt in a bowl set over a pan of simmering water. Just melt it down – don’t stir it. As soon as the chocolate has melted, turn off the heat, and fill the pears with the florentine cream. Trickle over the chocolate in thin zigzag lines, leave in the fridge for a few minutes to crisp.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.