1. Preheat oven to 185C.
2. In a bowl, mix 3 tablespoons sugar, 2 teaspoons grated lemon zest, the soft unsalted butter, chopped blanched hazelnuts and chopped dark chocolate.
3. Peel pears, slice in half and scoop out the seeds to make a well. Trim the base of each, enabling them to sit flat in a greased baking dish.
4. Sprinkle each half pear with Marsala or Stones. Spoon the filling into the centre of each pear, and sprinkle well with the remaining Marsala and castor sugar.
5. Make for 45-50 minutes or until done. The pears are cooked when a skewer can be easily inserted into the thickest part.
6. Sprinkle the last tsp of lemon zest over the warm pears, and serve with semi whipped cream or crème fraîche.

Cook's tip: If all you have is apples or peaches, the recipes work equally as well with each – you just need to adjust the cooking time.