Pear, chocolate, ginger & hazelnut crumble

Name: Pear, chocolate, ginger & hazelnut crumble
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 1 lemon, juice; 1¼ kg large firm pears; 150 ml dry white wine; 45 g golden caster sugar; 2 rounds of ginger, cut to the thickness of a £1 coin

This Diana Henry dessert is good for pears that are hard. Don’t use overripe ones – they overcook and become mushy. Cook them until just tender, then they go into the crumble but remain lemony.

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Vegetarian1 of your 5 a day3 plant varieties

Serves6
CourseDessert
Prepare30 mins
Cook50 mins
Total time1 hr 20 mins
Pluscooling

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1 lemon, juice
1¼kg large firm pears
150ml dry white wine
45g golden caster sugar
2 rounds of ginger, cut to the thickness of a £1 coin

For the crumble

50g Waitrose Duchy Organic Stoneground Wholemeal Plain Flour
75g plain flour
80g butter, cold, cut into chunks
50g ginger biscuits, bashed to chunks and crumbs
30g light brown soft sugar
50g blanched hazelnuts, toasted and roughly chopped (some should be no more than halved)
35g dark chocolate chips

Put the lemon juice into a large bowl. Peel and core the pears, cut each half into 4 slices, then toss in some lemon juice. Pour the remaining lemon juice, wine, sugar and ginger into a large saucepan and heat gently until the sugar dissolves. Add the pear slices and poach, lid on, for 15 minutes until tender, stirring gently once or twice. Towards the end of poaching, preheat the oven to 190ºC, gas mark 5.
Lift the slices out using a slotted spoon into a 2L baking or gratin dish. Remove the ginger. Reduce the poaching juices until syrupy. Pour over the pears.
For the crumble, put both flours and the butter into a bowl, then rub together until the mixture looks like rubble. Add the ginger biscuits, sugar and hazelnuts.
Add the chocolate chips to the pears. Put the crumble on top and spread out evenly. Bake in the oven for 30 minutes, or until the crumble is golden and the pears are tender. Serve warm or at room temperature with thick pouring cream, if liked.