Ingredients

  • 100g Good quality dark chocolate bashed with a rolling pin into uneven chunks
  • 100g Castor sugar
  • 4 Pears unpeeled, cored and quartered
  • 40g Kerrygold Pure Irish Unsalted Butter
  • 1 Block of ready to roll puff pastry, rolled and trimmed to fit snugly inside an ovenproof frying pan

Directions

  1. Heat the oven to 220˚c fan.
  2. In an oven-proof frying pan, add the sugar and place on the heat, let this bubble and start to caramelise without stirring, be patient but keep an eye on it.
  3. Once the sugar has dissolved and it is a dark caramel colour, remove from the heat.
  4. Carefully lay your cut pear onto the melted sugar, careful - it will be exceedingly hot! Add in the Kerrygold butter and swirl around the pan.
  5. Arrange the pears so that they cover the base of the pan, now sprinkle over the chocolate- this will melt into the pear as it cooks.
  6. Place your rolled out pastry onto the pears and tuck down the edges snugly.
  7. Pop in the oven for 30 minutes until the pasty is golden and the caramel is bubbling up the sides, remove and leave to settle for 2 minutes.
  8. Using a folded tea towel you need to turn the pan over onto a plate - be very careful as the hot caramel can drip out.
  9. Serve piping hot with some ice-cream of your choice.

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