Pears Galettes with Chocolate Sauce

Serves: 6

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• 1  tube ready-to-bake pain au chocolat dough with chocolate pieces (see Cook's Tip)
• Flour to dust
• 2  firm ripe pears, cored and cut into thick slices
• Ground cinnamon
• 30 ml (6 level tsp) dark soft brown sugar
• 150 ml (1?4 pint) semi-skimmed milk
• Cinnamon and icing sugar to dust

Method

1. Place a baking sheet in the oven at 200°C (180°C fan) mark 6 to heat. Unroll the dough on to a lightly floured worksurface; set aside the chocolate pieces. Using a cup or saucer, cut six circles, about 10cm (4in) in diameter, and place on a second baking sheet.
2. Arrange the pears on top of the dough and sprinkle each one with a little cinnamon and 5ml (1 level tsp) sugar.
3. Place the second baking sheet in the oven on top of the hot baking sheet and cook for 6-8min or until the galettes are golden brown.
4. Meanwhile, to make the chocolate sauce, bring the milk to the boil, then whisk in the reserved chocolate pieces. Bubble for about 3min or until the sauce is syrupy.
5. Dust the galettes with a little cinnamon and icing sugar. Serve with the warm chocolate sauce.
6. COOK'S TIP Alternatively, you could use 350g (12oz) puff pastry and 40g (11?2oz) plain chocolate, broken into small pieces. Roll out pastry and complete the recipe, cooking at the same temperature for 20min. Chocolate: the ultimate recipes: Click here to find all of our chocolate recipes in one place

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