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<\/a><\/p>\nPreamble \u2026<\/font><\/em><\/strong><\/p>\n Over the Christmas holidays we were inundated with chocolate: boxes and boxes of assorted pralines, and massive bars of the stuff, some of them weighing 500 grams each. So, apart from eating a lot of chocolate (they say it\u2019s good for improving your mood, especially in these dark winter days), I managed to far fuori<\/strong> (polish off) a few bars by making some delicious chocolate cookies, but despite our best efforts the cupboard was still overflowing with chocolate. Then a few days ago I went to Renzo\u2019s, il mio fruttivendolo preferito<\/strong> (my favourite greengrocer), and while la commessa<\/strong> (the shop assistant) was serving me, Giovanna (Renzo\u2019s wife) was tidying up some boxes of fruit and vegetables. Suddenly, she turned to me and said: \u201cTi va di compostare un po\u2019 di pere?\u201d<\/strong> (Do you feel like making a pear compote?), e detto fatto<\/strong> (and without another word) she filled up a carrier bag with bruised and overripe pears. When I got home Geoff took a look at the pears, then at the cupboard full of chocolate and said: \u201cPerch\u00e9 non fai la crostata di pere e cioccolato?\u201d<\/strong> (Why don\u2019t you make a chocolate and pear tart?), one of Geoff\u2019s favourite desserts when we go out to the restaurant. So, for all you chocolate and pear fans, here\u2019s the recipe for this delicious crostata<\/strong> (tart\/pie), go on, indulge yourselves:<\/p>\n * If you want to make your own short crust pastry, you can find the recipe in this post: Crostata di Mele<\/font><\/em><\/strong><\/a><\/p>\n Preparation:<\/font><\/strong><\/p>\n Peel, core and slice the pears, then put them in a large frying pan with the grappa and a tablespoon of sugar, and cook them gently for 5 minutes.<\/p>\n In a mixing bowl mix the butter and the remaining sugar together until white and fluffy. Add one egg at a time until they are well mixed in, then gently fold in the corn starch.<\/p>\n\n\n
\n Ingredienti:<\/font><\/strong><\/u><\/td>\n Ingredients:<\/font><\/u><\/td>\n<\/tr>\n \n 170 gr di pasta frolla*
<\/font><\/strong><\/td>\n170 grams of short crust pastry*<\/font><\/td>\n<\/tr>\n \n 400 gr di pere<\/font> <\/font><\/strong><\/td>\n 400 grams of pear<\/font> <\/font><\/td>\n<\/tr>\n \n 70 gr di cioccolato fondente<\/font> <\/font><\/strong><\/td>\n 70 grams of plain chocolate<\/font> <\/font><\/td>\n<\/tr>\n \n 50 gr di burro<\/font> <\/font><\/strong><\/td>\n 50 grams of butter<\/font> <\/font><\/td>\n<\/tr>\n \n 50 gr di zucchero<\/font> <\/font><\/strong><\/td>\n 50 grams of sugar<\/font> <\/font><\/td>\n<\/tr>\n \n 20 gr di amido di mais<\/font> <\/font><\/strong><\/td>\n 20 grams of corn starch<\/font> <\/font><\/td>\n<\/tr>\n \n 20 gr di grappa o altro liquore a piacere <\/font><\/strong><\/td>\n 20 grams of grappa or other liqueur <\/font><\/td>\n<\/tr>\n \n 2 uova<\/font> <\/font><\/strong><\/td>\n 2 eggs<\/font> <\/font><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n