Ingredients
- 50 g blanched hazelnuts
- 450 g tin of pear halves , in juice
- 60 ml Armagnac
- 60 g dark chocolate , (70%)
- 4 large scoops of vanilla ice cream
Method
- Toast the hazelnuts in a large non-stick frying pan on a high heat for 2 minutes, until lightly golden, tossing regularly, then tip into a pestle and mortar, returning the pan to the heat.
- Pour in the pears (juice and all), let them get hot, then add the Armagnac. Stand back and carefully set light to the liquor with a match. Let it flame, then leave to bubble and reduce to a lovely syrup.
- Meanwhile, crush the hazelnuts and divide between four plates, making a pile on each one.
- Spoon the pears on to the plates, cup side up.
- Remove the syrup from the heat, then snap most of the chocolate into the pan.
- While it melts, top each hazelnut pile with a nice round scoop of ice cream, and shave over the last bit of chocolate.
- Mix up the chocolate syrup, drizzle into the pear cups, and serve.
