- 6 conference pears, peeled, cored and vertically cut into eights
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 4 cardamom pods, squeeze them lightly so as to crack their case
- 200g caster sugar
- 200ml water
- 200g dark chocolate
- 60g butter
- 175g flour
- 75g sunflower oil
- 50ml water
- Preheat the oven to 160 degrees.
- Place the cinnamon, nutmeg, cardamom pods, sugar and 200ml water in a medium size saucepan and heat on a low heat and stir until the sugar is all dissolved.
- Add the pears to the sugar syrup and simmer gently for 30 minutes.
- While the pears simmer put the chocolate and butter in a bowl over a different pan of boiling water and allow them to melt.
- Make the pastry by adding the sunflowr oil to the flour in a large bowl as you wait for the pears to poach and the chocolate to melt.
- Once the oil is well mixed into the flour add the 50ml water and mix with a knife until a ball of pasty forms.
- By now the chocolate will hopefully have melted. Give it a good stir to combine everything and then remove it from the heat.
- Once the pears are done find a large oven proof dish.
- Use a spoon to put half the pears spread over the bottom of the oven proof dish.
- Next pour the chocolate over the pears.
- Carefully layer the rest of the pears over the chocolate.
- Pour about half the remaining syrup from the pears over the top of the pears.
- Roll out the pastry into a shape to cover the oven proof dish and use it to make a pie lid.
- Poke a couple of holes in the pastry and then place it in the oven on a baking tray (to catch any leaks).
- Bake in the oven for 30 minutes.
- Remove from the oven and leave to stand for 5 minutes before serving.