Chocolate Pear Melties Recipe

4 slices of chocolate slab cake
400 g/14 oz/1 large can of pear halves, drained, reserving the juice
20 m1/4 tsp sweet sherry (optional)

4 chocolate mint thins
Whipped or aerosol cream, to serve

Method:

Put the slices of cake in four shallow, individual ovenproof dishes. Spoon 10 ml/2 tsp of the pear juice over each slice and add 5 ml/ 1 tsp sherry to each, if using. Top with the pears. Lay a chocolate mint thin on top of each and bake in a preheated oven at 200°C/ 400°F/gas mark 6 for 5 minutes until the chocolate has melted. Serve straight away with whipped cream.