For the chocolate sauce bring 100g double cream and 1 teaspoon of caster sugar to just boiling, remove from heat and melt in 100g plain chocolate. A simple recipe from Delicious magazines advertiser Bonne Maman who make te ‘butter crunch biscuits’.
You could be more dainty and slice the pears a little smaller than I can be bothered with. Makes plenty of chocolate sauce – being a great excuse for licking the spoon after!
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