Denise says:
This impressive dessert looks even more attractive sitting in a pool of hot chocolate custard. Chocolate and pears have a great affinity and this recipe celebrates that. It can also be served cold with thick cream or yoghurt as part of a buffet tea or even in a decadent lunch box without the custard! For the best results, use William or Conference pears that are firm but ripe with no blemishes.
Preparation Time: 40 minutes
Cooking Time: 30 minutes
Serves: 6 people
Ingredients:
For the Filling75g dried dates
Zest of 2 orange
Juice of 1 orange
30g dried apricots
2 tablespoons brandy
Pear Pyramids
6 pears – peeled and kept whole
1 packet puff pastry – ready rolled
1 egg yolk – lightly beaten for glazing
Garnish: Icing sugar
Chocolate custard
600 ml semi skimmed milk/ soya milk
6 egg yolks
50g sugar
2 teaspoons corn flour
100g plain chocolate, grated or roughly chopped
Method
1) Place the dates, brandy, orange zest and juice in a small dish. Cover and microwave on high for 2 minutes and then liquidise this mixture in a food processor so it becomes a thick paste. Set aside.2) Peel the pears and take out the cores via the bases. This is best achieved by using a coring knife. Trim off the bases so that they stand upright then spoon the date mixture into the core cavity and stuff firmly.
3) Using a 8 cm round cutter make 6 pastry circles.
4) Sit each pear on a circle and brush the exposed pastry with beaten egg yolk.
5) Pre-heat the oven to 220 C / 425 F/ Gas Mark 7.
6) Place on a lined tray with baking parchment paper and bake for 20 minutes or until golden brown.
7) For the custard, put the milk into a saucepan and bring to the boil. Remove from the heat.
8) Whisk the egg yolks and sugar together until thick and fluffy. Add the corn flour and mix well to combine. Gradually pour the milk on to the eggs and sugar, whisking continuously.
9) Return mixture to saucepan and stir over a very gentle heat, until it coats the back of a spoon. Remove from the heat and add the chocolate. Stir until dissolved. Serve the custard hot or cold. To cool the custard, pour into a bowl and place dampened greaseproof paper directly on to the surface to stop a 'skin' from forming. Chill.
To serve the stylish way: Sit the pear pyramid in a pool of chocolate custard on individual plates and dust with sifted icing sugar.