The chocolate in the almond crème fraîche melts on contact with the hot, yielding, syrupy pears – words fail. Try it and see.
The Roasting Tin by Rukmini Iyer is published by Square Peg. Photography by David Loftus.
1 cinnamon stick
1 star anise
8 cardamom pods, lightly crushed
375ml of muscat or preferred sweet white wine
2tbsp of honey
250g of crème fraîche
40g of dark chocolate (70% cocoa solids minimum), finely grated
1 tbsp of icing sugar
Preheat your oven to 150C fan/170C/gas 3. Place the halved pears, cinnamon, star anise, cardamom pods and muscat into a roasting tin, then cover in tinfoil.
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.