Pear crumble with earl grey chocolate sauce

Pear crumble with earl grey chocolate sauce

By
From
Everyday Seafood
Serves
4

Crumble has got to be one of the all-time favourite puddings. All that crunchy, slightly chewy topping with wonderful seasonal fruit underneath, served with lashings of custard, cream or ice cream – you can’t go wrong… as long as you can make a good one. I like to cook this in individual dishes, but you can make a big crumble if you prefer. Any leftovers will reheat well too – I’ve even been known to have it for breakfast!

Ingredients

Quantity Ingredient

For roasting

Quantity Ingredient
4 pears

For the pear compote

Quantity Ingredient
8 pears
50g unsalted butter
100ml pear cider
2 vanilla pods, split lengthways and seeds scraped

For the crumble mix

Quantity Ingredient
100g plain four
150g ground almonds
100g golden caster sugar
100g demerara sugar
100g unsalted butter, cut into small pieces

For the earl grey chocolate sauce

Quantity Ingredient
225ml double cream
100ml water
100g caster sugar
4 earl grey teabags
190g dark chocolate, broken into small pieces, (70% cocoa solids)

Method

  1. To make the chocolate sauce, put the cream, water and sugar into a pan and heat to dissolve the sugar, then bring to the boil. Add the teabags, take off the heat, cover and leave to infuse and cool.
  2. Once cooled, strain the mixture into a clean pan. Bring to the boil, then remove from the heat. Immediately add the chocolate and whisk until smooth and shiny. Cover and set aside until ready to serve.
  3. Preheat your oven to 180°C.
  4. For the pear compote, peel, halve and core the pears, then cut into roughly equal sized chunks. Heat the butter and cider in a pan until the butter has melted. Add the vanilla seeds and stir well. Now add the pears and cook gently for 4 minutes. Divide the pear compote between individual baking dishes and set aside.
  5. To make the crumble, mix the flour, ground almonds and sugars together in a bowl and rub in the butter with your fingertips or pulse in a food processor until the mixture looks like crumble.
  6. Peel the pears for roasting and trim a thin slice from the base of each one, so they will stand upright.
  7. Stand a pear in the centre of each baking dish. Scatter the crumble over the pear compote and bake for 25–30 minutes until golden and well cooked. When almost ready, gently warm the chocolate sauce.
  8. Pour the warm chocolate sauce over the pears to serve.
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