chocolate tarte

the (mis)adventures of an aussie girl in a kitchen somewhere in europe

04 September 2006

Like a pear in a bowl

"So, what's for dessert?"
"Well, it's like a pear in a bowl"


After bearing bad news of 2 counts (no, we will not be seeing Bandidas with Salma Hayek and no, there is no meat in tonight's dinner) you would imagine, I could sell this to a chocolate lover. But no, I have to mention the fruit. Mr. Big (typical male) just rolled his eyes. It is clear my future contains no employment as a used car salesman.
This is a dessert courtesy of Ms. Jill Dupleix, although the word dessert does no justice. This is an experience, a sinful journey from mouth-watering chocolate to the destination- a baked pear. It is nothing short of divine. Jill's recipe calls for 1 big baking tin but I like using individual ramekin dishes as this appeals better to my sense of greed.
I had no intention of writing about Chocolate Pear Pudding (just every intention of indulging) but when I served her up and Mr. Big saw his "like a pear in a bowl" he became touchingly concerned that it should go un-blogged straight into our tummies. And when he tasted it...a look of sheer ecstasy spread on his face. Salma Hayek is yesterday's news.

Chocolate Pear Pudding (courtesy of Jill Dupleix)
serves 4

125g melted butter
200g sugar
3 large eggs
180g plain flour
75g cocoa powder
1 tsp baking powder
70ml milk
4 ripe pears

Heat the oven to 170 degrees C. Beat the sugar and melted butter together until smooth, then add the eggs, one after the other and beat well. Mix in the sifted flour, cocoa and baking powder and combine with a wooden spoon, then add the milk and stir until smooth. Scrape the mix into a greased 30x20 baking tin (or individual ramekin dishes).
Peel the pears and cut 1 cm from their base so that they can stand up. Then push into the mixture. Bake for a bit less than a half an hour, the centre should still be a bit moist and the pudding risen up around the pears.

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