Chocolate and Pear Casserole
4 ripe pears (I had 3 pears and 1 apple)
juice of ½ lemon
1 tablespoon brown sugar
4 teaspoons Cognac (optional)
50 g/ 2 oz icing sugar
1 tablespoon cocoa powder
25 g/ 1 oz ground almonds
1 egg white
200 g/ 7 oz crème fraiche to serve (optional)
1 tablespoon brown sugar (optional)
Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit.
Chop the pears into small pieces, place them in a small pan together with the brown sugar and the lemon juice and bring to a boil. Cook, covered, for 10 minutes. Remove the lid and cook for another 8 to 10 minutes until the juices thicken. Add the Cognac and place the pears into a medium casserole form.
Sift the icing sugar and cocoa into a small bowl. Add the almonds and mix them together.
Whisk the egg white until stiff and fold into the dry ingredients carefully. Spoon this mixture over the pears, level and bake for about 25 minutes until the topping is firm to the touch.
Place the crème fraiche in a small serving bowl, sprinkle the brown sugar on top and let it be until ready to serve. Give it a very brief stir, the sugar should not be completely incorporated, and serve with the warm or cold casserole.