Roast Pears with Chestnuts, Puff Pastry Wafers and Chocolate Sauce

For a sophisticated dessert try Alex Mackay's winning combination of pears, chestnuts and chocolate, set off by puff pastry wafers
By Alex Mackay
Roast Pears with Chestnuts, Puff Pastry Wafers and Chocolate Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 50 g icing sugar
  • 100 g puff pastry
  • 2 very ripe Comice or Williams pears, halved and cored
  • 2 tbsp butter
  • 200 g whole chestnuts, cooked and peeled
  • 250 g tinned sweetened chestnut purée
  • 100 ml double cream

For the Chocolate sauce:

  • 150 ml water
  • 50 g icing sugar
  • 40 g unsweetened cocoa powder
  • 50 g dark chocolate, 70% cocoa solids grated


1. Preheat the oven to 190°C/Gas 5.

2. Using icing sugar instead of flour for dusting, roll out the puff pastry to a 10cm square.

3. Sprinkle the pastry square generously with icing sugar. Roll up the pastry very tightly like a Swiss roll.

4. Slice the pastry roll into eight pieces at an angle. Roll out the eight pastry slices very finely into a long tongue shape.

5. Place the pastry tongues on a lightly oiled non-stick baking sheet. Bake for 15 minutes until dark gold in colour. Set aside to cool.

6. Place the pears in a buttered roasting tray. Dot with butter and surround with the cooked chestnuts. Roast the pears for 20 minutes.

7. Meanwhile, make the chocolate sauce. In a small saucepan mix together the water, icing sugar and cocoa powder.

8. Bring to the boil and simmer, stirring constantly, for 2 minutes. Remove from heat and stir in the grated chocolate until it melts completely.

9. Beat the chestnut puree with a wooden spoon and mix in the double cream until well blended.

10. To serve pour the chocolate sauce onto either 2 individual serving plates or one large serving plate. Top with the pear halves and chestnuts either hot or at room temperature, with the chestnut cream spooned over and topped with puff pastry wafers.

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