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Monday, 28 December 2015

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

Ingredients:

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)

Method:

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.


Enjoy!

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