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Cooking
Pears – slightly tipsy, and not just on chocolate
· 4 servings
Sugar syrup
Pour water into a pot, add sugar and lemon juice, and bring to a boil.
Prepare the pears
Peel the pears, leaving the stems on for a nice presentation. You can trim a thin slice off the bottom so they stand up well on the plate. Add them to the pot and simmer gently for about 10 minutes. Remove from the heat and lift the pears out with a slotted spoon.
Water bath
Set up a water bath: pour water into a pot and rest a bowl (glass or metal) on top. Pour the milk into the bowl and add the chocolate, broken into pieces. Stir until the chocolate melts and combines with the milk into a wonderful glossy sauce.
Choose your liqueur
Have matches or a flambé torch ready, along with the liqueur. Choose it carefully, as it will have a big impact on the final flavour of the dessert. I went for Baron Hildprandt, a wonderfully fragrant yet punchy pear brandy.
Flambé and drizzle with chocolate
Pour the liqueur over the pear on the plate and set it alight! Don't worry, it's easier than it sounds and looks fantastic. Once the flame dies down, generously drizzle with the chocolate sauce, serve to your guests and enjoy the applause. Happy flambéing!