Indulgent pear and dark chocolate crumbles recipe

By Lucy Williams

  1. Serves 6
  2. Takes 30 minutes to make, 35 minutes to cook, plus cooling
  3. Rating

Poached pears and Frangelico chocolate custard make a lovely dessert combination in this crumble recipe.

tried and tested
Indulgent pear and dark chocolate crumbles


  1. 250g caster sugar
  2. 1 tbsp lemon juice
  3. 3 strips pared orange zest
  4. 1 vanilla pod, split and seeds scraped
  5. 1 cinnamon stick, broken in half
  6. 3 cloves
  7. 6 ripe but firm pears, peeled but kept whole, with stems intact

For the chocolate Frangelico custard

  1. 300ml whole milk
  2. 300ml double cream
  3. 3 large free-range egg yolks
  4. 50g caster sugar
  5. 1 tbsp cornflour
  6. 200g good-quality dark chocolate, chopped
  7. 2 tbsp Frangelico liqueur

For the flapjack crumble topping

  1. 30g self-raising flour
  2. 70g rolled porridge oats
  3. 20g caster sugar
  4. 20g light muscovado sugar
  5. 50g chilled butter, cubed
  6. 40g roasted hazelnuts, chopped
  7. 15g flaked almonds
  8. 1 tbsp golden syrup


  1. 1. Preheat the oven to 200°C/fan180°C/ gas 6. For the topping, put the flour, oats and sugars in a bowl, add the butter and rub with your fingers to form big crumbs. Stir in the rest of the crumble ingredients, mixing to form big clumps. Spread over a baking sheet and bake for 15 minutes until golden. Remove from the oven. It will have melted together, so break into big clumps with a wooden spoon. Leave to cool a little and crisp.
  2. 2. To poach the pears, put the sugar in a large pan, add 1 litre water and place over a medium heat. Stir until the sugar has dissolved. Add the remaining ingredients, then lower in the pears. Bring to a simmer then cook for 15-20 minutes, turning occasionally, until tender. Carefully remove, set aside and keep warm.
  3. 3. For the custard, heat the milk and cream in a pan over a medium heat until just about to boil. Meanwhile, mix the yolks, sugar and cornflour in a bowl and add the chocolate. Pour the milk mixture over the egg mixture and stir until the chocolate melts. Return to a clean pan. Place over a gentle heat, stirring well, until the custard coats the back of a spoon. Stir in the Frangelico, remove from the heat and keep warm.
  4. 4. Place each pear upright in a cup or bowl (cut a little off the bases if you like). Pour in the warm custard, sprinkle the topping over and serve.

Nutritional info

Per serving: 977kcals, 54.6g fat (29.1g saturated), 9.5g protein, 117g carbs, 97.5g sugar, 0.3g salt


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