Poached pear, milk chocolate and roasted hazelnut blondies

My love for blondies is one that goes bone deep. The nutty, caramel aromatics of browned butter and vanilla, the melting, moreish, fudge-like texture, with it’s golden crust, lending a pleasant crumbling crunch – heaven. I trust there is no bad combination of fillings when the base flavours are that of brown sugar and brown butter, but I think that this particular combination is my favourite to date. Fresh pear, poached until tender, gently spiced with cardamom, cinnamon stick and lemon. Hazelnuts roasted until a deep golden flesh lies beneath a burnished, crumbling skin. Both work beautifully with creamy milk chocolate. A glorious trinity of flavours and texture.