Baked Pears with Chocolate and Dates
Photography by Aaron McLean.
When diners open their individual parcels the aromas of spice, lemon and chocolate turn a simple dessert into something very special.
Serves: 4
INGREDIENTS
4 firm but ripe pears, I used Taylors Gold
4 squares of dark chocolate
4 dried dates
Syrup
zest and juice 1 lemon
3 tablespoons brown sugar
¼ cup white wine
½ teaspoon vanilla bean paste or extract
¼ teaspoon ground ginger
To cook
4 slices lemon
4 x 30 cm squares baking paper
kitchen string
METHOD
Preheat the oven to 180˚C.
Syrup: Place all the ingredients in a small saucepan and bring to the boil. Cook for 1 minute, stirring to dissolve the sugar.
Pears: Core the pears from the bottom, leaving the stem end intact, then peel. Place one piece of chocolate then a date in the cavity of each pear. Put one slice of lemon in the centre of each piece of paper. Place the pears on top of the lemon slices and fold up the edges of each paper parcel. Spoon the syrup over the pears including the lemon zest. Bring the paper together above the stem and tie with kitchen string.
Place the parcels in a baking dish and bake for 35-40 minutes until the pears are tender.
To serve: Transfer the parcels to individual bowls. Let each diner untie the string and gently slide out the pears and syrup, discarding the paper. Serve with a bowl of softly whipped cream.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!