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£2.75Price per unit
68.8p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Peel the pears, leaving the stalk in place, and cut out the core. Slice off the bottom of each pear to make a flat base.
Put the sugar into a large pan with the vanilla pod, cardamom pods and cinnamon stick. Pour over 750ml water, then simmer until the sugar dissolves and turns syrupy. Place the pears into the syrup and poach gently for 20 minutes, or until the pears are tender. Carefully remove the pears from the poaching liquid, reserving 2 tbsp of the sugar syrup.
To make the chocolate sauce, heat together the double cream and chocolate in a small pan over a low heat, stirring until the chocolate has melted. Stir in the reserved sugar syrup until the sauce is glossy.
Drizzle the sauce over the pears and serve with the ice cream.
Typical values per serving when made using specific products in recipe
Energy | 2,103kJ/ 504kcals |
---|---|
Fat | 32.8g |
Saturated Fat | 20.9g |
Carbohydrates | 47.1g |
Sugars | 38g |
Fibre | 3.6g |
Protein | 5.2g |
Salt | 0.1g |
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68p/100ml