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Pear, Almond & Chocolate Parcel

This is one of my all time favourite desserts.  See the recipe for Turkey, Leek & Creme Fraiche Parcel for a savoury version of this recipe as well as step-by-step photo’s.

1 x 800 g tin pear halves
5 ml cinnamon
50 ml treacle or muscovado sugar
100 g Lindt dark couverture chocolate
500 g puff pastry, defrosted overnight
1 large egg, beaten

To serve
creme fraiche

  1. Cube the pears and add it to a medium saucepan.
  2. Add the cinnamon and sugar and heat while stirring without breaking up the pear further and only until the sugar has melted. Set it aside to cool.
  3. Add the chocolate to the pear mixture in the pan
  4. Roll out the pastry on a Wizbake sheet to a large rectangle, about 35 cm x 25 cm.  Transfer the Wizbake sheet with the pastry to a baking tray.
  5. Pre-heat the oven to 200 º C.
  6. Spoon the filling onto the pastry with a large spoon, leaving a 10 cm margin on each long side.
  7. Scatter the chocolate on top of the pear mixture.
  8. Use a spatula to cut the pastry sides diagonally into strips, cutting up to the filling at 2 cm intervals. This is in order to not damage the Wizbake sheet.
  9. Lift the ends of the pastry and pull it gently over the filling. Cross the pastry strips over the filling so that it looks like a plait.  Roll some of the leftover pastry into a long, thin strip and place it on top of the parcel.
  10. Brush the top of the pastry with the egg.  This will ensure a golden and crispy parcel.
  11. Bake the parcel for 15 minutes. Then lower the oven temperature to 190 º C and bake for a further 15 minutes or until the pastry is golden and crisp.
  12. Use two lifters and transfer the parcel from the baking tray to a serving platter.
  13. Cut into 2 cm slices and serve with creme fraiche.

6 servings

I crumbled the leftovers of the No-bake Brownies and added it to the filling before enclosing it in the pastry.