Pear and chocolate crumbles

Method

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. 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. 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.
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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.