You may recall that my beloved husband believes no meal is complete without dessert. While I can occasionally fob him off with fresh fruit, yoghurt or cheese during the week, this does not go down well at weekends, particularly after Sunday lunch.
Sometimes I can get away with cooking the fruit and serving it with a sauce, or crunchy topping or, in this case, both. This mouth-watering dessert is so simple, speedy and made with ingredients that I often have in stock. The nougat melts like roasted marshmallow over the soft unctious pears then you drizzle on the sensuous dark chocolate sauce. Desserts don’t get much better (or easier) than this – trust me!
1.Preheat the oven to 190ºC (375ºF)/170ºC (350ºF)/gas mark 4. Peel the pears, cut them in half, core them and put them in a baking dish and brush them with tbsp olive oil.
2. Cut the nougat into chunks and scatter them over the pears. Roast the pears in the oven for about 15 minutes or until golden and tender.
3. To make the sauce, put the syrup and cocoa powder in a pan and add 100ml (10 tbsp) water. Bring to the boil while whisking. Add the chocolate and stir until it melts. It should be beautifully glossy.
4. Serve the sauce with the pears.
1.Use softish nougat which doesn’t have too many ingredients, preferably white nougat with almonds. You want the edges to just catch and the rest to partly melt over the pears.
2. The recipe makes more chocolate sauce than you’ll need but extra chocolate sauce is never a problem. It’ll be delicious on all sorts of things such as rum baked bananas, banana bread, pain perdu or just poured over ice cream.
3. At the end of a three-course meal, if you were so inclined, you could make this dessert stretch to four, but I wouldn’t!