This is another easy, quick dessert to make that is sure to impress your family and friends. You could use other fruit such as berries, nectarines, plums, even apples.It has some chocolate and some cream but very little of either which makes it the ideal dessert for nearly anyone. You get that great sweet taste and some healthy fresh fruit.
The berries would not need to be poached but the other fruits would have to be poached before putting the dessert together.
Ingredients – serves 4-6
1/2 cup (extra fine) sugar
1 quart (1 litre) of water
Juice from 1/2 lemon
1 vanilla pod, split length-wise
6- 8 pears (depending on size) other fruit could be used, see above
1/2 pint heavy cream (250ml double cream)
1 tsp (5g) vanilla extract
2 cups (300g) small Amaretti biscuits or brandy snaps
1/2 cup (100g) good semi-sweet (plain) chocolate
Dissolve caster sugar in the water over a low heat, add the vanilla pod.
Peel and core the pears or other fruit, cut in half, and put fruit in a bowl with the lemon juice, stir to coat so the pears don’t turn brown.
When all pears have been peeled and cut, put them into the syrup and bring it to a boil, turn heat down immediately. Let the pears simmer very gently until they are tender (the pears should be as soft as room temperature butter). This is likely to take about 15 minutes (however it could take longer if the pears are really hard).
Let the pears sit in the syrup for at least an hour.
Lift them out of the syrup and place in a shallow serving dish, then put dish with pears in the fridge. You could boil the syrup until reduced by half and serve along side.
Whip the cream with the vanilla extract to soft peaks, don’t make it too stiff.
Place the biscuits on top of the fruit and spread the cream over the biscuits. Put in the fridge while you prepare the chocolate drizzle.
Break the chocolate into small pieces and melt in a small bowl, either over the pan of simmering water or in the microwave.
Remove the dish of pears from the fridge, drizzle the melted chocolate over the fruit and chill until ready to serve