for 4 servings
- 4 large, firm Pear (peeled)
- 1 lemon (juice)
- 3 ½ ounces plain Dark chocolate (60 % cocoa solids)
- 3 ½ ounces good quality white chocolate
- bay leaves
- For the syrup
- ⅜ cup dry white wine
- 3 tablespoons sugar
- 1 cup chopped Candied peel
- 2 tablespoons butter
Heat the oven to 190°C (170° fan) 375°F gas 5. Line a baking tray with non-stick baking paper.
Leave the stalks on the pears, level off the bases and drizzle with lemon juice.
Place the pears on a the baking tray and bake for about 15 minutes, until tender. Remove from the oven and leave to cool.
Melt the chocolate in separate heatproof bowls over a pan of simmering (not boiling) water.
Dip 2 pears into the plain chocolate and 2 pears into the white chocolate.
Attach the bay leaves to the stalks and leave to set on non-stick baking paper.
For the syrup: heat the wine and sugar in a pan until the sugar has dissolved. Bring to a boil and simmer until the liquid has a syrupy consistency. Add the candied peel and butter and leave to cool.
Arrange the pears on a serving plate and drizzle a little of the syrup around the pears.