Sherry-baked pears stuffed with chocolate and marzipan

Ravneet Gill writing in The Telegraph Newspaper (www.Telegraph.co.uk) came up with this brilliant and super-easy recipe for Sherry-baked pears stuffed with chocolate and marzipan.

Prep time: 10 minutes | Cooking time: 40 minutes

MAKES  

Three pears, enough for four to six people

INGREDIENTS 

3 large Conference pears 

60g marzipan 

30g dark chocolate 

2-3 amaretti biscuits 

1 tbsp dark brown sugar 

100ml medium sherry 

METHOD 

Preheat the oven to 190C/170C fan/Gas 5. 

Peel the pears and cut each one in half. Using a teaspoon, remove the middle of each half to create an indent large enough to house the filling – roughly the size of a tablespoon. 

Slice a little off the rounded bottoms so the pear halves can sit flat. 

Chop the marzipan and dark chocolate into small, bite-size pieces, and crush the amaretti biscuits. In a bowl, mix together the marzipan, chopped chocolate, brown sugar and crushed amaretti biscuits. 

Pour in 20ml of the sherry and stir to coat. 

Take a heaped tablespoon of the mixture and stuff the middle of a pear half, allowing the mixture to bulge out like an avocado stone. Repeat with all the remaining pear halves. 

Put the pears in a small roasting tray and pour the remaining sherry over the fruit. Cover the tray tightly with foil and bake for 30 minutes. 

Remove the foil and bake the pears for a further 10 minutes until golden and sticky.