Pear, chocolate, ginger & hazelnut crumble

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.