This recipe is a traditional Northern German recipe, made by my old friend Ariane Severin. I enjoyed it very much, and thought it a suitable case for a chocolate spin. Normally made in the summer, with freshly picked beans and under-ripe pears, serve it as a dish on its own or as a vegetable accompaniment to meat, fowl, game or sausages.
Fry the bacon or pancetta in
To serve, arrange a pile of beans and bacon on each plate and top with a whole pear. Boil the sauce in the pan to reduce by about half, season with pepper and add the chocolate. Pour some of the sauce over each pear and sprinkle the beans with a grating of nutmeg and some parsley.
© 2003 Chantal Coady. All rights reserved.