Instructions: 1 Heat a wok or large frying pan. Cut the pears into quarters, remove the cores and cut each piece in half again.

2 Add the butter to the pan and once it stops sizzling, toss in the pears and add a good squeeze of lemon juice. Cook on a high heat for 3-4 minutes, tossing frequently.

3 Brush the pastry sheets with the melted butter and roughly scrunch each one up to a circle about 12cm/4 1/2" in diameter.

4 Place on a baking sheet and dust liberally with icing sugar. Bake for 6-8 minutes until golden brown.

5 Sprinkle half the sugar and the vanilla over the pears and cook until the pears are tender and caramelised.

6 Remove the pears from the pan with a slotted spoon and place in an ovenproof dish. Keep warm in the bottom of a warm oven.

7 Using the hot pan the pears were cooked in, swirl in the brandy, cream and remaining sugar and cook for about two minutes, scraping up any residue from the bottom of the pan.

8 Stir the chocolate into the cream mixture and cook until well combined, smooth and shiny and the chocolate has melted.

9 Spoon half the pear mixture into a large dessert bowl and arrange a scrunched filo circle on top. Drizzle around the chocolate sauce and dust with icing sugar to serve.

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