Chocolate filo parcels with poached pears and butterscotch sauce

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4–6

Dietary
Vegetarian


By Glynn Purnell
From Saturday Kitchen

Ingredients

For the chocolate parcels

  • 250g/9oz dark chocolate, chopped into small pieces
  • 250g/9oz salted butter, diced
  • 225g/8oz caster sugar
  • 75g/2¾oz plain flour, sifted
  • 7 free-range eggs, plus 1 free-range egg yolk
  • 1 pack pre-made filo pastry, you will need about 12 sheets
  • vegetable oil, for deep fat frying
  • 50g/1¾oz sugar mixed with ground cinnamon

For the butterscotch

  • 185ml/6¾fl oz double cream
  • 1 vanilla pod, split
  • 365g/12½oz caster sugar
  • 4 tbsp liquid glucose
  • large pinch flaked sea salt
  • 300g/10½oz butter, diced, at room temperature

For the poached pears

  • 500ml/18fl oz apple juice
  • 100g/3½oz soft light brown sugar
  • 3 star anise
  • 1 cinnamon stick
  • ½ tsp ground black peppercorns
  • 1 vanilla pod, split
  • ½ bunch thyme
  • 1 bay leaf
  • ½ lemon, zest only
  • 5 Conference pears, peeled