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Braai Dessert Pear Parcel

By Mandy  

October 4, 2018

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

  • Prep: 14 mins
  • Cook: 14 mins
  • Yields: Serves: 6


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


125 ml SPAR fresh cream

2 ml almond essence

25 ml SPAR icing sugar


1Soak 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.

2Line 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.)

3Spoon the biscuit mixture neatly onto each mound to completely cover the chocolate.

4Seal the parcels firmly, and place in amongst the dying coals of a braai for about 15 minutes.

5Serve 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

1Sprinkle nuts may be substituted for almonds for economy sake.

2Substitute 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.


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