Pears in chocolate pastry spirals
- 250g caster sugar
- 50g honey
- 4 cloves
- 1 cinnamon stick
- 4 firm pears, peeled
- 320g pack ready-rolled puff pastry
- 40g finely chopped dark chocolate
- 4tbsp crème fraîche, to serve
Preheat the oven to 200C/180C Fan/Gas 6.
Put the sugar, honey, 500ml water, cloves and cinnamon stick into a large pan and stir on a medium heat until the sugar has dissolved.
Bring to the boil, then reduce to a low simmer – there should be virtually no bubbling at the surface. Add the pears and poach for 8 mins on each side. Switch off the heat and leave the pears in the pan for 5 mins more, then remove with a slotted spoon.
Cut the base off each pear so it stands upright with no wobbling, then put on a lined baking sheet.
Unroll the pastry and scatter the chocolate over one-half of it. Fold the other half over to ‘sandwich’ the chocolate in the middle. Roll the pastry back out to about three-quarters of its original size, then cut into 1cm strips.
Starting at the bottom, wrap the strips around the pears, then bake in the oven for 25 mins. Serve hot, with crème fraîche on the side.