Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | 200 gram bar plain chocolate |
50 grams | Unsalted butter |
2 tablespoons | Light muscovado sugar |
2 tablespoons | Golden syrup |
150 millilitres | Double cream |
50 grams | Blanched hazelnuts |
1 \N | 400 gram can pear halves in natural juice; drained |
1 \N | 500 millilit vanilla ice cream; (good quality) |
1 Heat a small frying pan. Break up the chocolate into squares and place in a small pan with the butter, sugar, golden syrup and cream. Cook over a low heat, stirring occasionally until smooth and shiny.
2 Roughly chop the hazelnuts and add to the heated frying pan. Cook for a minute or so until toasted, tossing occasionally. Slice up the pears.
3 Scoop out two balls of ice cream from the tub (Brian only does one) and arrange in a glass serving dish with some pear slices. Pour over some sauce and scatter the nuts on top to serve.
TIP This chocolate sauce works well as a fondue. Dip in chunks of fresh fruit ie melon, strawberries, pineapple, mango and marshmallows (pierced onto skewers or cocktail sticks).
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Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.