For my non-South African readers, a choc-kit biscuit is a sandwiched chocolate-filled oats and coconut biscuit (cookie). If you make this recipe, any biscuit with a chocolate centre will do the trick.
This recipe originated from my mother out of necessity, as in the Karoo guests regularly arrive unexpectedly at the farm. Often it is visitors who have read the book about our family farm written by my great aunt Eve Palmer the Plains of Camdeboo, someone wishing to view the small private museum, or old friends who are simply passing by. In true Karoo hospitality they are always invited in for a meal and this recipe is a life saver for unexpected guests. All the ingredients are in the store cupboard and the pudding can be thrown in the oven as the meal begins and whisked out just as this it needs to be served.
Half a pear and a biscuit per person. This recipe is to serve 6, adjust for as many guests as you have. You can also substitute the pear for half a yellow cling stone peach, which is equally as delicious. I'd also say use the best brandy you can, Cognac is even better.
6 canned/tinned pear halves
6 choc-kit biscuits
6 tbsp brandy
Place the pear halves in an oven proof dish. Top each pear with a choc-kit biscuit and drizzle the tablespoon of brandy over the choc-kit biscuit, making certain it absorbs well into the biscuit.
Pour a little of the pear juice into the bottom of the oven proof dish, cover with tin foil and place in the oven for 20mins at 160 degrees. Pears just needs to be warmed through and the biscuit becomes a nice soft boozy, gooey topping.
Serve with a dollop of ice-cream or thick cream.