Boozy Pears & Chocolate

Indulge in the luxurious combination of poached pears soaked in Armagnac, paired with rich dark chocolate and creamy vanilla ice cream. This elegant dessert is perfect for a romantic dinner or a festive gathering.

• 40 g blanched hazelnuts
• 1 tin pear halves in juice
• 50 ml Armagnac
• 50 g dark chocolate (70%)
• 4 scoops vanilla ice cream

Method

1. 1

   Toast the hazelnuts in a large non-stick frying pan on a high heat for 2 minutes, until lightly golden, tossing regularly.

2. 2

   Tip into a pestle and mortar, returning the pan to the heat. Pour in the pears (juice and all), let them get hot, then add the Armagnac.

3. 3

   Stand back and carefully set light to the liquor. Let it flame, then leave to bubble and reduce to a lovely syrup.

4. 4

   Meanwhile, crush the hazelnuts and divide between four plates, making a pile on each one.

5. 5

   Spoon the pears on to the plates, cup side up. Remove the syrup from the heat, then snap most of the chocolate into the pan.

6. 6

   While it melts, top each hazelnut pile with a nice round scoop of ice cream, and shave over the last bit of chocolate.

7. 7

   Mix up the chocolate syrup, drizzle into the pear cups, and serve.