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Cut 400g of pears, that is about 2 pears, into small cubes, add a good pinch of saffron and add a little of water, 2 tbs.
The pears naturally will release a lot of liquid so you don’t want to add too much. Using a wide base pan for this can be helpful.
Cover and let simmer for 8 minutes covered and two minutes uncovered to let any residual liquid evaporate a little.
When soft and mushy add your chopped up dark chocolate (2 bars) and mix until melted and combined.
Blend well. should be velvety and smooth.
Empty into a lined cake pan. I used a small one which was 5x5 inches.
Refrigerate for a few hours/ overnight. Enjoy.