While most pears eaten in the UK are conference, there are more varieties appearing on the market: long and shapely; green and freckled; broad with golden, rough skin. Pears are often picked green in the autumn, then stored to eat throughout the winter.
With a complex flavour, pears, when ripe, are highly perfumed, turning sweet and juicy to eat. Matched with chocolate, they are unbeatable. The rye flour in this recipe also lends a nutty profile that flatters both pear and chocolate.
- Small ripe pears, peeled, cut in half and core removed 2
- Lemon, juiced ½
- Bay leaves 2
- Cinnamon stick 1
- Soft light-brown sugar 250g
- Butter, at room temperature, plus extra for greasing the tin 125g
- Dark chocolate, small pieces 200g
- Eggs, beaten 3
- Cocoa powder 3 tbsp
- Rye flour, or spelt or plain flour 100g