Pear & Almond Cream Cocottes
- 1L water
- 150g sugar
- 1 tsp gingerbread spice mix (see Cook’s Note)
- 4 small pears, peeled and cored with stems retained
- Butter, for greasing
- 8 squares of chocolate
For the almond cream:
- 1 egg, separated
- 50g icing sugar
- 50g ground almonds
- 50g thick fresh cream
In a casserole, bring the water to the boil with the sugar and spice. Add the pears and poach for 20 minutes.
Preheat the oven to 200°C.
In a bowl, whisk the egg yolk with the icing sugar, adding the almonds, then the cream. Incorporate the egg white making sure everything is well combined.
Grease 4 x Le Creuset 10cm Mini Cocottes with a little bit of butter. Place 2 squares of chocolate in each base. Place the cooked pears in the center of each.
Divide the almond cream between each cocotte and bake for 15 minutes.