Braai Dessert Pear Parcel Recipe

After a braai, make use of the hot coals to cook this delicious almond and pear pudding.

Difficulty

Prep Time

15 minutes

Cooking Time

15 minutes

Serves

Serves: 6

Recipe Ingredients

  • 1 m SPAR heavy duty foil, torn into 2 large double-thickness layers
  • 2 x 410 g cans SPAR pear halves, drained and juice reserved
  • 20 SPAR Marie biscuits, roughly broken up
  • 1 ml almond essence
  • 50 ml toasted, nibbed almonds
  • 100 g slab Top-Deck chocolate

ALMOND CREAM

  • 125 ml SPAR fresh cream
  • 2 ml almond essence
  • 25 ml SPAR icing sugar

Recipe Method

  1. Soak biscuits and nuts in 400 ml of the reserved pear juice for a few minutes, and using a fork, press to a thick porridge consistency.
  2. Line up the pear halves on the foil, with each cavity facing upwards. Place a chocolate square in each cavity. (We suggest making two parcels to ensure maximum foil strength when lifting from the coals.)
  3. Spoon the biscuit mixture neatly onto each mound to completely cover the chocolate.
  4. Seal the parcels firmly, and place in amongst the dying coals of a braai for about 15 minutes.
  5. Serve warm with a bowl of almond cream or SPAR vanilla ice cream alongside. (Whip cream, essence and icing sugar together until stiff peaks begin to form)

Hints & Tips

  • Sprinkle nuts may be substituted for almonds for economy sake.
  • Substitute pear with peach halves, place a Romany cream biscuits in each cavity and pour a mixture of peach juice and sherry over the fruit before sealing the parcels.