Pear and chocolate crumbles

Pear and chocolate crumbles
  • Serves icon Serves 6
  • Time icon Hands on time 30 minutes, cooking time 35 minutes, plus cooling

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

Nutrition: per serving

Calories
977kcals
Fat
54.6g (29.1g saturated)
Protein
9.5g
Carbohydrates
117g
Salt
0.3g
Calories
977kcals
Fat
54.6g (29.1g saturated)
Protein
9.5g
Carbohydrates
117g
Salt
0.3g

Ingredients

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

For the chocolate custard

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

For the flapjack crumble topping 

  • 30g self-raising flour
  • 70g rolled porridge oats
  • 20g caster sugar
  • 20g light muscovado sugar
  • 50g chilled butter, cubed
  • 40g roasted hazelnuts, chopped
  • 15g flaked almonds
  • 1 tbsp golden syrup

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.
  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.

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