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Name: Scrunched Pear And Chocolate Filo Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 50 g Light muscovado sugar; 1/2 Lemon; pips removed; 150 ml Heavy Cream; 1 sm Tub creme fraiche; 2 tb Brandy; 50 g Plain chocolate; 25 g Unsalted butter; melted; Icing sugar; for dusting; 50 g Unsalted butter; Few drops vanilla extract; 2 Sheets filo pastry; 2 Red-skinned pears

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INGREDIENTS

50 g Light muscovado sugar
1/2 Lemon; pips removed
150 ml Heavy Cream
1 sm Tub creme fraiche
2 tb Brandy
50 g Plain chocolate
25 g Unsalted butter; melted
Icing sugar; for dusting
50 g Unsalted butter
Few drops vanilla extract
2 Sheets filo pastry
2 Red-skinned pears
FOR THE TOPPING

Servings

INSTRUCTIONS

1 Heat a wok or large frying pan. Cut the pears into quarters, remove the cores and cut each piece in half again. 2 Add the butter to the pan and once it stops sizzling, toss in the pears and add a good squeeze of lemon juice. Cook on a high heat for 3-4 minutes, tossing frequently. 3 Brush the pastry sheets with the melted butter and roughly scrunch each one up to a circle about 12cm/4 1/2" in diameter. 4 Place on a baking sheet and dust liberally with icing sugar. Bake for 6-8 minutes until golden brown. 5 Sprinkle half the sugar and the vanilla over the pears and cook until the pears are tender and caramelised. 6 Remove the pears from the pan with a slotted spoon and place in an ovenproof dish. Keep warm in the bottom of a warm oven. 7 Using the hot pan the pears were cooked in, swirl in the brandy, cream and remaining sugar and cook for about two minutes, scraping up any residue from the bottom of the pan. 8 Stir the chocolate into the cream mixture and cook until well combined, smooth and shiny and the chocolate has melted. 9 Spoon half the pear mixture into a large dessert bowl and arrange a scrunched filo circle on top. Drizzle around the chocolate sauce and dust with icing sugar to serve. Recipe by: Cant Cook Wont Cook

NOTES

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Scrunched Pear And Chocolate Filo Pie

50 g Light muscovado sugar
1/2 Lemon; pips removed
150 ml Heavy Cream
1 sm Tub creme fraiche
2 tb Brandy
50 g Plain chocolate
25 g Unsalted butter; melted
 Icing sugar; for dusting
50 g Unsalted butter
 Few drops vanilla extract
2 Sheets filo pastry
2 Red-skinned pears
 FOR THE TOPPING

1 Heat a wok or large frying pan. Cut the pears into quarters, remove the  cores and cut each piece in half again.    2 Add the butter to the pan and once it stops sizzling, toss in the pears  and add a good squeeze of lemon juice. Cook on a high heat for 3-4 minutes,  tossing frequently.    3 Brush the pastry sheets with the melted butter and roughly scrunch each  one up to a circle about 12cm/4 1/2" in diameter.    4 Place on a baking sheet and dust liberally with icing sugar. Bake for 6-8  minutes until golden brown.    5 Sprinkle half the sugar and the vanilla over the pears and cook until the  pears are tender and caramelised.    6 Remove the pears from the pan with a slotted spoon and place in an  ovenproof dish. Keep warm in the bottom of a warm oven.    7 Using the hot pan the pears were cooked in, swirl in the brandy, cream  and remaining sugar and cook for about two minutes, scraping up any residue  from the bottom of the pan.    8 Stir the chocolate into the cream mixture and cook until well combined,  smooth and shiny and the chocolate has melted.    9 Spoon half the pear mixture into a large dessert bowl and arrange a  scrunched filo circle on top. Drizzle around the chocolate sauce and dust  with icing sugar to serve.        Recipe by: Cant Cook Wont Cook

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Nutrition

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Serving Size: 1 Serving (140g)
Recipe Makes: 2 servings

Calories: 562
Calories from Fat: 375 (67%)

Amt Per Serving		% DV

	Total Fat 41.7g	56 %
	Saturated Fat 26.2g	131 %
	Monounsaturated Fat 11.1g
	Polyunsanturated Fat 1.6g
Cholesterol 111.2mg		34 %
Sodium 45.2mg		2 %
Potassium 174.1mg		5 %
Total Carbohydrate 42.5g		12 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 41.6g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 562

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