Pear and Chocolate Crumble

By Saturday, March 30, 2013

This is a fantastic dish for this Easter weekend, especially if you find yourself wanting to partake in the chocolate spirit, but not wanting to go completely overboard. The dark chocolate goes perfectly with the citrus infused pears to create an utterly enjoyable desert experience. The bonus is that it could not be easier to make, and can be made the day before! 

Makes 4 mini crumbles

You will need:
4 pears, peeled and chopped into cubes
50g dark chocolate, roughly chopped
1 lemon, zest and juice
50g golden caster sugar

150g self-raising flour
75g unsalted butter, cubed
40g golden caster sugar
40g light soft brown sugar

Preheat the oven to 180 degrees/ gas 4. Place the pears, sugar, zest and juice of the lemon in a saucepan over a low heat. Leave for 10 minutes, stirring occasionally, until the pears have softened slightly. 

Remove from the heat and equally distribute the pears and juice between four ramekins. Leave to cool for a few minutes, and then sprinkle the chocolate over. 

In the meantime, prepare the topping. Pour the flour, butter and sugars into a mixing bowl. Rub the ingredients together with your fingers until the mixture resembles breadcrumbs. Distribute between the four ramekins and lightly press into place. Sprinkle with a small amount of golden caster sugar and place in the oven for 45-50 minutes.

Once golden, remove from the oven and serve with cream or custard. Enjoy! 

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