prep + cook time 1 hour
4 ripe medium beurre bosc pears (1kg), peeled, halved lengthways
¼ cup (90g) golden syrup or honey
25g butter, chopped
50g dark chocolate, chopped
½ cup (125ml) cream
4 scoops vanilla ice-cream
1 Preheat the oven to 200°C/180°C fan-forced. Line an ovenproof dish, large enough to fit pears in a single layer, with baking paper.
2 Remove core from pears with a small spoon. Place pears, cut-side up in dish; drizzle with golden syrup, then dot with butter.
3 Bake pears for 45 minutes, turning and basting occasionally or until soft.
4 Meanwhile, combine chocolate and cream in a small heavy-based saucepan; stir over low heat until combined. Remove from heat.
5 Serve pears and ice-cream drizzled with some of the pear cooking liquid and chocolate sauce.
Recipe and image from Deborah Hutton’s book My Love Affair With Food available now.