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.