• Make sure that you choose pears that are ripe but firm. Chocolate and almond filled pears with mascarpone custard are an absolutely divine combination of flavours. Pears are a naturally delicate fruit, perfect with some richer, creamier flavours. 

    Chocolate and almond filled pears with mascarpone custard

    Serves: 6
    Cooking Time: 1 hr 45 mins

    Ingredients

    • Filling

    • 70g dark chocolate, chopped
    • 45ml (3 tbsp) double cream
    • 50g ground almonds
    • 10ml (2 tsp) amaretto liqueur
    • Pears

    • 6 small pears, peeled and cored
    • 400g puff pastry
    • 1 large egg, lightly beaten
    • icing sugar, for dusting
    • Custard

    • 2 large eggs
    • 80g castor sugar
    • 5ml (1 tsp) cornflour
    • seeds of 1 fresh vanilla pod
    • 250g (1 tub) mascarpone

    Instructions

    1

    For the filling, melt the chocolate with the cream in a small saucepan. Stir in the almonds and amaretto and leave to cool.

    2

    Cut the pears in half lengthways and spoon 10ml (2 tsp) of the chocolate mixture into the cavity, then sandwich the halves together again.

    3

    Roll out the pastry on a lightly floured surface to about 5mm thick. Cut into 6 squares of equal size.

    4

    Place a pear in the middle of a piece of pastry and fold the pastry over the pear. Pinch the pastry together at the top and sides, using a little water to seal. You may need to trim off any excess pastry.

    5

    Roll out the leftover pastry and cut out leaves for the pear. Use a little water to stick these onto the pastrywrapped pears. Refrigerate for at least 30 minutes.

    6

    Preheat the oven to 180ºC and lightly grease a baking tray.

    7

    Brush the pears with the egg and bake on the tray until golden brown, about 20 – 25 minutes. When done, remove from the oven and dust with the icing sugar.

    8

    While the pears are baking, make the custard. Mix the eggs, castor sugar, cornflour and vanilla seeds in a glass or metal bowl. Place the bowl over a saucepan of simmering water on the stove and whisk continuously until the mixture starts to thicken. Remove from the heat and continue beating over a bowl of iced water until cool. Whisk in the mascarpone and refrigerate until needed.

    9

    Serve the pears warm with a good dollop of the custard.

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