Warm poached pears coated in a rich chocolate fudge sauce – who could resist such a great temptation?

Ingredients: (Serves 6)

• 6 ripe eating pears
• 30 ml/2 tablespoons lemon juice
• 75 g/3 oz/scant ½ cup caster sugar
• 1 cinnamon stick

For the sauce:

• 200 ml/7 fl oz double cream
• 150 g/5 oz/scant 1 cup light muscovado sugar
• 25 g/1 oz/2 tablespoons unsalted butter
• 60 ml/4 tablespoons golden syrup
• 120 ml/4 fl oz/½ cup milk
• 200 g/7 oz plain dark chocolate, broken into squares

Method:

Peel the pears thinly, leaving the stalks on. Scoop out the cores from the base. Brush the cut surfaces with lemon juice to prevent browning.

Place the sugar and 300 ml/½ pint/1¼ cups of water in a large saucepan. Heat gently until the sugar dissolves. Add the pears and cinnamon stick with any remaining lemon juice, and if necessary, a little more water, so that the pears are almost covered.

Bring to the boil, then lower the heat, cover the pan and simmer the pears gently for 15-20 minutes.

Meanwhile, make the sauce. Place the cream, sugar, butter, golden syrup and milk in a heavy-based saucepan. Heat gently until the sugar has dissolved and the butter and syrup have melted, then bring to the boil. Boil, stirring constantly for about 5 minutes or until thick and smooth

Remove the pan from the heat and stir in the chocoltae until it has melted. Using a slotted spoon, transfer the poached pears to a dish. Keep hot. Boil the syrup rapidly to reduce to about 45-60 ml/3-4 tablespoons. Remove the cinnamon stick and gently stir the syrup into the chocolate suace.

Serve the pears in individual bowls or on dessert plates, with the hot chocolate fudge sauce spooned over.