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Whole Pear Pie With Chocolate Sauce

Created by ImPat on April 7, 2018

1.5 litres water
3/4 cup caster sugar
1 lemon, whole (zested and pith removed)
1 teaspoon vanilla bean paste
400 grams pears (4 beurre bosc suggested)
2 sheets frozen (240 grams) pie pastry (ready-rolled shortcrust pastry, partially thawed)

Step 1: Put water, sugar, lemon zest and vanilla bean paste in a deep saucepan over low heat and stir until sugar has dissolved, then increase heat to high and bring to the boil.
Step 2: Meanwhile, peel pears, leaving stem attached and add to pan cook for 10 to 15 minutes or until tender, turning halfway through.
Step 3: Remove pears with a slotted spoon and set aside to cool.
Step 4: Remove pear core with a melon baller, starting, from the base and working halfway into the pear.
Step 5: Preheat oven to 200C.
Step 6: Line an oven tray with baking paper.
Step 7: Cut pastry sheets into 1.5 cm strips.
Step 8: Pat pears dry with paper towels.
Step 9: Starting at the top of one pear, wrap pastry strips around surface, slightly overlapping until pear is completely covered and then
Step 10: Repeat with remaining pears and pastry stips and then put wrapped pears on prepared tray and brush pastry with a little egg and bake for 20 to 25 minutes or until pastry is golden.
Step 11: Meanwhile, to make chcocolate suace, put cream in a small saucepan and bring to the boil over medium heat.
Step 12: Remove from the heat and add chocolate, stirring until smooth.
Step 13: Dust pears with icing sugar and serve with choloate sauce and ice-cream, if desired.