This one’s for the ladies. It was named after one after all.
Sweet, warm, tender pear, in warm chocolate sauce with Chantilly cream and toasted almonds. What’s not to like here.
Peel your pears and poach them in Champagne (Or Prosecco or something cheep!), until tender. Your knife should cut into it easily.
Whip double cream with some caster sugar and vanilla essence, until just stiff.
Heat cooking chocolate with a little butter, once melted add cream and keep on the heat until combined.
Toast almond flakes in oven for a minute or two.
Put it all on a plate.
And as my bro used to say…
2-4-6-8! BOG IN DON’T WAIT!