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Dinner with Rukmini
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Spiced Pears with Almond Chocolate Crème Fraîche
Introduction from Rukmini Iyer
If you make no other dessert from this book, make this. The chocolate in the almond crème fraîche melts on contact with the hot, yielding, syrupy pears – words fail. Try it and see.
Ingredients
Method
Preheat your oven to 150°C fan/170°C/gas 3. Place the halved pears, cinnamon, star anise, cardamom pods and muscat in a roasting tin, then cover with foil.
Transfer to the oven and bake for 20 minutes, then remove the foil and turn the pears over. Drizzle with the honey, then bake for a further 20 minutes, uncovered.
Meanwhile, mix the ground almonds, crème fraîche, grated chocolate and icing sugar together and set aside.
Serve the pears immediately, with the poaching wine and almond chocolate crème fraîche alongside.
Preview
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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