Chocolate and Pear Casserole

Preheat the oven to 160 C/320 F.

Core then chop the pears into small pieces. Place them in a small saucepan with the brown sugar and the lemon juice and bring to a boil. Cook, covered, for 10 minutes. Remove the lid and cook for another 8 to 10 minutes until the juices thicken. Remove from heat. Add the Cognac and place the pears into a medium sized casserole form (I used a medium sized oval baker).

Sift the icing sugar and cocoa powder into a small bowl. Add the almonds and mix them together.

In a bowl using an electric mixer, beat the egg white until stiff then carefully fold it into the dry ingredients. Spoon this mixture over the pears, level and bake for about 25 minutes until the topping is firm to the touch.

Place the crème fraiche in a small serving bowl, sprinkle the brown sugar on top and let it set until ready to serve. Then give it a very brief stir—the sugar should not be completely incorporated. Serve with the warm or cold casserole.