Pear, chocolate and ginger plait
Quick, delicious and impressive. Are there three better words to describe a dessert recipe? I don’t think there are. This recipe is so easy, you don’t even really have to weigh anything (doesn’t that sound good?).
Buttery, crispy, flaky pastry wrapped around a filling of sweet pear, rich chocolate and warming ginger – this is just delicious at this time of year. And it really is so quick to make, it’s a perfect last-minute pudding but it look fancy enough to show off to your dinner guests. I really can’t recommend this recipe enough!
You can use dark or milk chocolate for this – I prefer dark though.
375g ready-made, ready rolled puff pastry
500g pears (about 5-6)
75g chocolate, roughly chopped
2 tbsp crystallised ginger, finely chopped
2 tbsp sugar
2 tbsp cornflour
Pre-heat your oven to 220°c and line a baking tray with baking parchment.
Peel, core and chop the pears into bitesize chunks. Combine this with the roughly chopped chocolate, ginger, 2 tablespoons of sugar and the cornflour in a mixing bowl.
Un-roll the pastry and pile the filling mixture along the centre of it. With the short edge of the pastry facing you, make cuts along each of the long edges, about a third of the way in, at approximately a 45° angle upwards. Cut out and discard the corner sections.
Fold the top and bottom ends over the filling and brush them with the egg wash. Wrap the edge pieces over the filling, alternating them and bushing with egg wash as you go to ensure that they stick, creating a plaited effect.
Give the whole thing a final glaze with the egg wash and sprinkle it with a little Demerara sugar to give a crunchy finish. Bake the plait for 30-35 minutes, until the pastry has puffed up, covering with a piece of foil if it starts to get a little too brown on the edges. Serve warm with a dollop of clotted cream.