The sweet mellowness of pear is the perfect foil for bitter dark chocolate in this classic British pudding Last modified on Wed 16 Sep 2020 07.37 … • Chocolate and pear pudding: a nostalgic favourite from childhood or a waste of one of autumn’s finest assets? This granita is dramatic, delicate and complex in taste, but so easy to make. Stir in the almond extract. Sweet food, by and large, presents a challenge: how can we preserve, in something as artificial as a jelly, pudding or cake, the flavour and freshness of a fruit? © 2020 Guardian News & Media Limited or its affiliated companies. Leave the oven switched on and set the almonds aside to cool. https://www.greatitalianchefs.com/recipes/ricciarelli-recipe These Italian almond and marzipan biscuits remain tender to the bite, A moreish, sweet treat for grown-ups, made with a splash of whisky, A gorgeous recipe, full of sweet treats. Put the almonds and marzipan into a mixer and set on low speed to combine. The rest of Italy has grown up in isolation, each region producing a few delicious and typical puddings, but as limited in range, compared to these sugary strongholds, as a puddle is to the sea. Bake for around 2½-3 hours, turning only 2 or 3 times until the syrup is thick and the pears wrinkled – perhaps a few have split, and are slightly browned on top. Put the almonds and marzipan into a mixer and set on low speed to combine. Fry on both sides for about four minutes, until lightly golden and slightly softened without being on the verge of collapse, and set aside. Once ice crystals start to form, stir every 15 minutes or so with a fork or sturdy balloon whisk until you have a satisfyingly thick slush. Freeze in an ice-cream machine and serve small portions as dessert, or afterwards instead of coffee. Add the egg white, vanilla and baking powder and mix again. They will still seem very soft but will set more  as they sit and cool. Pears stand up pretty well to the canning treatment, but nevertheless, while they’re in season, I’d opt for the more intense flavour of the fresh kind. My testers express a strong preference for smooth-fleshed varieties such as the buttery williams or comice, as opposed to the longer, grainier conference pear – the contrast in textures between fruit and sponge, slippery and fluffy, is simply more satisfying, though a grainier example wouldn’t be a deal-breaker for me. For the fruit (or use 2 tins of pears in juice)6 relatively ripe, smooth-textured pears (eg williams or comice)2 tbsp butter2 tbsp light brown sugar, For the cake75g plain flour50g ground almonds40g cocoa100g soft light brown sugar1 tsp baking powder¼ tsp salt150g butter, melted and left to cool slightly2 eggs30ml milk. The exacting methods needed to make the most ethereal sponge, the lightest dough, the most indulgent pudding call for a certain temperament. First published on Sun 21 Aug 2011 00.04 BST, As a child I used to say that I had two stomachs, which was why I might be too full to finish the sprouts, but still have room for a slice of cake. Blitz the roasted almonds, half the sugar and all the lemon zest … Put some extra icing sugar out on a plate and drop heaping tablespoons of the almond mixture on to this. Use a baking tin with deep sides into which the pears will fit in a single snug layer. With or without, it is summertime perfection. Pears cooked in red wine sound ordinary and uninteresting. Arrange these on a baking tray, leaving a little space between them, and sift over a generous layer of icing sugar – thick enough that they look completely white. Our desserts will bring a smile to every guest's lips: they have the power to make friends and end wars. Preheat the oven  to 150C/gas mark 2. When it comes to puddings, however, dinner ladies always know best, and this is an undeniable classic of the genre: a very superior sort of sugary stodge indeed.

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