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Maggie Beer

Dried Pear in Verjuice Syrup and Ginger Hedgehog

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Step 1: Line a cake tin 20x 2cm with deep sides with baking paper.

Step 2: Put the chocolate, butter and syrup into a heatproof bowl. Stand the bowl over a pan of just simmering water and leave to melt, stirring occasionally until melted and smooth.

Step 3: Meanwhile roughly chop the pears and crush the gingernuts into very coarse crumbs- need to keep some chunky bits for the texture.

Step 4: Combine the pears, glace ginger and crushed biscuits into a bowl.

Step 5: Pour the melted chocolate mixture over the combined biscuits and pear. Mix well.

Step 6: Pour the mix into the prepared pan smoothing over the top. Leave to cool, then transfer to the refrigerator for several hours to allow it to set completely.

Step 7: To serve remove the slice from the tin and with a hot knife cut into slices or pieces.

Ingredients

  1. 400g dark chocolate 70% cocoa broken into pieces
  2. You'll need to make: 42ml 3 tbspn Dried Pears Poached in Verjuice
  3. You'll need to make: 200g Dried Pears Poached in Verjuice drained
  4. 1/2 cup glace ginger diced

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