0:00:10 > 0:00:12When I was a kid, we used to go on holiday
0:00:12 > 0:00:16to the same place every year. And I looked forward to it
0:00:16 > 0:00:19because the place we stayed at had this dessert that was
0:00:19 > 0:00:22pears with ice cream and chocolate sauce.
0:00:22 > 0:00:25And it was one of my favourite things
0:00:25 > 0:00:28and this is just a slightly grown-up version of that.
0:00:28 > 0:00:30Made with fresh pears.
0:00:30 > 0:00:33Not canned, which they were in those days.
0:00:36 > 0:00:39Poach the pears in sugar syrup.
0:00:39 > 0:00:42A little lemon juice will stop them going brown.
0:00:44 > 0:00:46I'm adding a vanilla pod,
0:00:46 > 0:00:49but a few drops of vanilla extract would work too.
0:00:53 > 0:00:56When the pears have been simmering in their syrup,
0:00:56 > 0:00:59for about 15-20 minutes,
0:00:59 > 0:01:01just test them with the point of a knife
0:01:01 > 0:01:05to make sure they're really, really soft and tender.
0:01:07 > 0:01:10They should be on the verge of collapse.
0:01:12 > 0:01:15Let the pears cool in the syrup
0:01:15 > 0:01:20and then put them in the fridge to chill while preparing the filling.
0:01:22 > 0:01:25I like to whip cream by hand,
0:01:25 > 0:01:28so I can stop the second it reaches the perfect texture.
0:01:30 > 0:01:33Take no notice of anybody who says whip it to firm peaks.
0:01:33 > 0:01:35That's too far.
0:01:36 > 0:01:39You want it to be soft and voluptuous.
0:01:41 > 0:01:44It should just hold its shape on the whisk.
0:01:44 > 0:01:46I don't want to whip it any more than that.
0:01:48 > 0:01:51And then keep that really cold.
0:01:55 > 0:02:00And I've got the lovely soft fruit, I've got the softly whipped cream,
0:02:00 > 0:02:04but I want something crunchy as a change of texture.
0:02:04 > 0:02:06For that I use some expensive biscuits.
0:02:06 > 0:02:09They can be anything, sometimes brandy snaps,
0:02:09 > 0:02:13sometimes ginger biscuits with chocolate on them.
0:02:13 > 0:02:15Sometimes just little Florentines.
0:02:16 > 0:02:19Which ever ones you use the only really important thing
0:02:19 > 0:02:22is that they're crisp and crunchy.
0:02:27 > 0:02:30You only need a few of these lovely biscuits.
0:02:30 > 0:02:32A little goes a long way.
0:02:37 > 0:02:42And I'm filling these very generously because, you know,
0:02:42 > 0:02:44it's a pudding, it's special.
0:02:44 > 0:02:46I'm just going to go for it.
0:02:50 > 0:02:52The final indulgence -
0:02:52 > 0:02:55a trickle of melted dark chocolate.
0:02:56 > 0:02:59I'm going to pop that in the fridge,
0:02:59 > 0:03:01just so that last bit of chocolate
0:03:01 > 0:03:04goes crisp on top of the cream.
0:03:09 > 0:03:12I can't think of a better way to round off an evening meal.
0:03:12 > 0:03:14But the perk of being the cook
0:03:14 > 0:03:17means I don't have to wait that long.
0:03:27 > 0:03:30I mean, of course the flavours work, they're classics.
0:03:30 > 0:03:33It's the textures that make that so special for me.
0:03:33 > 0:03:39It's the crisp biscuits, the soft cream, it's the juicy pears
0:03:39 > 0:03:43and then that last little bit of very crisp chocolate on top.
0:03:43 > 0:03:45It's truly, truly gorgeous.
0:03:47 > 0:03:50This sweet treat is a delight to make.
0:03:50 > 0:03:52And even more enjoyable to eat.
0:03:52 > 0:03:55A childhood memory made real.
0:04:06 > 0:04:09Subtitles by Red Bee Media Ltd