Chocolate and almond filled pears with mascarpone custard

For the filling, melt the chocolate with the cream in a small saucepan. Stir in the almonds and amaretto and leave to cool.

Cut the pears in half lengthways and spoon 10ml (2 tsp) of the chocolate mixture into the cavity, then sandwich the halves together again.

Roll out the pastry on a lightly floured surface to about 5mm thick. Cut into 6 squares of equal size.

Place a pear in the middle of a piece of pastry and fold the pastry over the pear. Pinch the pastry together at the top and sides, using a little water to seal. You may need to trim off any excess pastry.

Roll out the leftover pastry and cut out leaves for the pear. Use a little water to stick these onto the pastrywrapped pears. Refrigerate for at least 30 minutes.

Preheat the oven to 180ºC and lightly grease a baking tray.

Brush the pears with the egg and bake on the tray until golden brown, about 20 – 25 minutes. When done, remove from the oven and dust with the icing sugar.

While the pears are baking, make the custard. Mix the eggs, castor sugar, cornflour and vanilla seeds in a glass or metal bowl. Place the bowl over a saucepan of simmering water on the stove and whisk continuously until the mixture starts to thicken. Remove from the heat and continue beating over a bowl of iced water until cool. Whisk in the mascarpone and refrigerate until needed.

Serve the pears warm with a good dollop of the custard.