Braai Dessert Pear Parcel

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.

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.)

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

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

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)

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.