Monday, 28 December 2015

How to use the Pear and Chocoloate Jam - Sppedy pear and Chocolate Tart


4 firm pears

300ml/10 fl oz water

a squeeze of lemon juice

1 tablespoon of sugar

a jar of the pear and chocolate jam

A pre-prepared pastry case baked blind (bought or homemade)


Peel core and half the pears; lightly poach them in the water lemon juice and sugar.

Spread the jam on the pastry case and lay the poached pears on top.

Serve with plenty of cream fraiche.


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