Dried Pear in Verjuice Syrup and Ginger Hedgehog
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Step 1: Line a cake tin 20x 2cm with deep sides with baking paper.
Step 2: Put the chocolate, butter and syrup into a heatproof bowl. Stand the bowl over a pan of just simmering water and leave to melt, stirring occasionally until melted and smooth.
Step 3: Meanwhile roughly chop the pears and crush the gingernuts into very coarse crumbs- need to keep some chunky bits for the texture.
Step 4: Combine the pears, glace ginger and crushed biscuits into a bowl.
Step 5: Pour the melted chocolate mixture over the combined biscuits and pear. Mix well.
Step 6: Pour the mix into the prepared pan smoothing over the top. Leave to cool, then transfer to the refrigerator for several hours to allow it to set completely.
Step 7: To serve remove the slice from the tin and with a hot knife cut into slices or pieces.