Dried Pear in Verjuice Syrup and Ginger Hedgehog

INGREDIENTS

  • 400g Dark Chocolate 70% cocoa
  • 180g Unsalted butter
  • 3 tbspn Syrup from Dried Pears in Verjuice Syrup
  • 200g Dried Pears Poached in Verjuice
  • 150g Gingernut Biscuits
  • 1/2 cup Glace Ginger
Print Recipe

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

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.

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

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

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

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.

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