Save to your scrapbook
Pear Crumble with Chocolate Chunks and Hazelnuts
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Pear Crumble with Chocolate Chunks and Hazelnuts
Serve these individual desserts with their luscious mix of fruit, chocolate and nuts, on Easter Sunday.
- Preparation time: 20 minutes
- Cooking time: 35 minutes to 40 minutes
-
Total time:
55 minutes
to 1 hour
Serves: 6
Ingredients
- 1kg (4-5) ripe pears, peeled, cored and chopped into 1cm pieces
- Grated zest and juice of 1 unwaxed lemon
- 100g milk chocolate, roughly chopped
- 50g light brown soft sugar
- For the crumble
- 100g plain flour
- 50g butter, chilled and diced
- 50g light brown soft sugar
- ½ x 100g pack Waitrose Roasted Chopped Hazelnuts
Method
- Preheat the oven to 180°C, gas mark 4. Grease 6 x 250ml ovenproof teacups or ramekins. (Don't use your finest china cups.) In a medium bowl, mix together the pears, brown sugar, lemon zest and juice, and half the chocolate. Divide the mixture between the teacups or ramekins, spooning over any juice.
- To make the crumble, place the flour and butter in a medium bowl and, with your fingertips, rub together until the mixture resembles fine breadcrumbs. Stir in the sugar, hazelnuts and remaining chocolate.
- Spoon the crumble over the pears and press down lightly. Place the crumbles on a baking tray and bake for 35-40 minutes until golden and bubbling. Serve with a spoonful of Waitrose Madagascan Vanilla Ice Cream.
Cook's tips
To make the crumble in a food processor, place all the ingredients - except the chocolate - in the bowl and pulse until just combined. Then stir in the chocolate. Make the crumble topping the day before and placed in the fridge until ready to cook.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1598.288kJ 382.0kcal |
|---|---|
| Fat | 19.0g |
| Saturated Fat | 8.5g |
| Sugars | 31.0g |
| Salt | 0.2g |
This recipe was first published in April 2006.
Average user rating