Honey-roasted pears with chocolate fudge sauce and pecan sprinkle
- Honey-roasted pears
- 4 (about 200g/7oz each) firm but ripe pears (such as Williams or Beurre Bosc)
- 2 1/2 tbsp Single origin floral honey
- 15 g Butter, softened
- Chocolate fudge sauce
- 100 g Good-quality dark chocolate (70% cocoa)
- 1/4 cup Milk
- 1 tbsp Single-origin floral honey
- Pecan sprinkle
- 50 g Pecans, chopped
- 2 1/2 tbsp Flaked coconut
- 1/2 tsp Ground cinnamon
- To make the Pecan sprinkle, preheat the oven to 180°C (160°C fan-forced) and line an oven tray with non-stick baking paper. Combine the pecans, coconut and cinnamon and spread on the tray. Bake in preheated oven for 8–10 minutes or until the pecans and coconut are toasted and aromatic. Remove from the oven and cool on the tray.4. Serve the pears warm or at room temperature with the warm Chocolate fudge sauce and sprinkled with the Pecan sprinkle.Baker’s tips
- To make the Honey-roasted pears, increase the oven to 200°C/400°F (180°C/350°F fan-forced). Peel and halve the pears. Use a teaspoon or a melon baller to remove the core from the pears. Place the pear halves, cut side down, in a shallow ovenproof dish just large enough to hold the pears in one layer. Drizzle with the honey and dot with the butter. Roast in preheated oven for 30 minutes, basting with the juices and occasionally moving the pears slightly around, or until the pears are just tender and lightly caramelised underneath.
- Meanwhile, to make the Chocolate fudge sauce, combine the chocolate, milk and honey in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water beneath) and stir until melted and smooth.
- The roasted pears and chocolate sauce will keep separately in airtight containers in the fridge for up to three days. Serve the pears at room temperature and warm the sauce in the microwave or over simmering water to bring it back to a pouring consistency before serving.
- The pecan sprinkle will keep in an airtight container at room temperature for up to a week.