You could never be too full for this dessert, it has the perfect amount of sweetness to complement the end of a big winter meal.
6 bosc pears
6 dates, chopped and pitted
1 lemon, juice
3 tbsp brown sugar
100g dark chocolate
2 tbsp almonds, flakes
Preheat oven to 200 degrees. Cut the pears in half and scoop out the core, place snugly in a baking dish.
Heat 4 tbsp sherry in a saucepan until hot and remove from the heat. Add the dates and allow to sit for 15 minutes.
Melt the chocolate in a bowl over a saucepan of boiling water. Combine the chocolate with the dates and almonds and set aside to cool.
Divide the chocolate mixture amongst the pears and place in the hulled out core. Combine the lemon juice, brown sugar and remaining sherry together with 50ml water and pour over the pears. Place in the oven and bake for 30-40 minutes depending on the ripeness of the pears.
Serve with vanilla or cinnamon ice cream and the juices spooned over.