Ingredients

• 500g/1lb 2oz caster sugar
• 500ml/17fl oz water
• 6 Comice pears
• peeled
• seeds and pith scooped out from the bottom using a melon baller or teaspoon
• 50g/1¾oz caster sugar
• 50g/1¾oz plain flour
• 2 free-range egg whites
• 50g/1¾oz unsalted butter
• melted
• plus extra for greasing
• 130ml/4½fl oz water
• 175g/6¼oz dark chocolate
• minimum 70 per cent cocoa solids
• 45g/1½oz unsalted butter
• 75ml/2½fl oz double cream
• crème fraîche
• to serve

Directions

• For the caramel poached pears
• place the caster sugar into a non-stick pan over a low heat until the sugar melts. When the sugar is golden-brown
• remove from the heat and quickly add the water. Return to the heat and stir until the lumps have dissolved. (NB: Stand at arm's length and wear an oven glove when you add thee water - the caramel may splatter.)
• Bring the syrup to the boil and add the pears
• stalks turned upwards. Turn down the heat and simmer for at least 10 minutes
• or until the pears are tender. Then remove the pan from the heat and allow the pears to cool in the syrup.
• For the tuile cups
• preheat the oven to 180C/360F/Gas 4. In a bowl
• beat the caster sugar
• flour and egg whites together for 2-3 minutes or until a smooth paste forms.
• Beat in the melted butter until well combined
• then cover and chill in the fridge for 15-20 minutes.
• Dot four teaspoons of the chilled tuile mixture at even intervals onto a lightly greased non-stick baking tray.
• Spread teaspoons of tuile mixture into thin circles approximately 12.5cm/5in in diameter using a wet palette knife. Bake for 6-8 minutes
• or until pale golden-brown in the centre and dark golden-brown at the edges.
• Remove from the oven and set aside to cool for a few seconds. Then
• using a palette knife
• quickly lift each tuile biscuit off the baking sheet and shape it over an upturned cup.
• Remove the pears from the poaching liquid and set aside. Bring the poaching liquid
• to a simmer and reduce until it forms a thick syrup. Set aside to cool.
• For the chocolate sauce
• in a pan heat the water
• chocolate
• butter and double cream
• stirring occasionally until the mixture is smooth and the chocolate has melted.
• To serve
• place one of the poached pears onto each of six serving plates. Fill a tuile basket with a teaspoon of crème fraîche and place it alongside the poached pear. Drizzle over the chocolate sauce.