Pear and Chocolate Croissant Pudding

, from Issue #37. September, 2015
Photography by Aaron McLean.
    Pear and Chocolate Croissant Pudding

    Autumn brings a bounty of pears and when combined with rich buttery croissants and dark chocolate you can make a delicious and easy rustic dessert that will delight family and friends.

     

    Serves: 8

    INGREDIENTS

    5 firm but ripe Beurre Bosc pears with stem on
    3 tablespoons butter
    1 tablespoon brown sugar
    5 chocolate croissants
    3 eggs
    1 cup milk
    1 cup cream
    2 tablespoons brandy or rum
    1/3 cup caster sugar

    To serve
    icing sugar

    8 cup-capacity baking dish

    METHOD

    Preheat the oven to 180˚C.

    Halve the pears, scoop out the cores with a teaspoon then cut each half into 2 thick slices. Melt the butter and sugar in a large sauté pan and cook the pears in batches until just tender and golden on both sides but not falling apart, transferring to a plate as they are cooked.

    Cut each croissant into 4 and arrange them in the baking dish. Nestle the pears in between so the stem end is pointing up.

    Whisk the eggs, milk, cream, brandy and sugar in a jug then pour it evenly over the top of the croissants. Bake for 30-35 minutes until puffed and golden and the custard is set in the centre.

    To serve: Rest the pudding for 15 minutes then dust with icing sugar and serve. 

    Menu Serve Cheese and Rosemary Twists to start; followed by Braised Lamb with White WIne, Baby Onions and Mushrooms served with Baked Kumara with Roasted Garlic Butter. 

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