If you have a pear tree that delivers a multitude of rather small pears, as we used to have, this is a useful recipe that I developed to use up what we had on hand.
Photo from our archive of our homegrown Beurre Hardy pears, ideal for this recipe and in season now.
Quarter, core and peel 10 small pears. Poach for 20 minutes in a syrup made from ¼ cup of red wine and ¼ cup of sugar, with half a split vanilla pod added. Meanwhile, melt a block of chocolate. Blitz the pears and syrup to a purée. Mix 250 ml of thick cream into the chocolate, then mix that into the pear purée. Serve with a sponge finger.
Photo from our archives of Doyenne de Comice pears and nashis (Asian pear) in our orchard.
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