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Recipe for :

Posh Pear and Chocolate Crumble
 

This recipe comes from John Benson-Smith.

The recipe has been supplied by Celebrity Chefs UK, through which John can be booked for TV or other appearances. Celebrity Chefs is a UK based company which is the country’s only agency specialising exclusively in the representation of celebrity chefs. They are able to provide you with a celebrity chef for any event. For further information and to see details of some of the chefs visit the web site <click here>

The classic combination of pears and chocolate go well together in this traditional pudding.

Ingredients

110g unsalted butter, cut into small (1cm) cubes
100g granulated sugar
225g plain flour
50g unsweetened cocoa powder
2 x 400g tins of pear halves, drained well
60g dark chocolate chips

Chocolate Sauce:
300ml water
225g granulated sugar
110g fine dark continental chocolate (broken into pieces)
110g unsweetened cocoa powder
A drop of double cream

Serve with:
Baby pears (tinned), such as Patisfrance (optional - available from good delicatessans)
Fresh mint sprigs
Unsweetened cocoa powder
Icing sugar

Method
  • To make the crumble topping, place the flour in a bowl. Then 'rub in' the butter using the fingertips until the mixture resembles very fine breadcrumbs and is free of lumps.
  • Stir the sugar and the cocoa powder into the mixture. (Alternatively, place the flour, butter, sugar and cocoa powder into a food processor and 'whizz' until evenly mixed and crumbly).
  • For individual crumbles, use metal rings (about 10cm in diameter and 7cm high). Grease well with butter and sit them on greaseproof paper on a baking sheet.
  • Assembling the crumble:

    Sprinkle some crumble mixture into the bottom of each ring.
    Press a pear half into each ring (using your fingers).
    Sprinkle a few chocolate chips on top of each pear.
    Spoon in another layer of crumble mixture and compress.
    Press another pear half into each ring (on top of the crumble layer).
    Add a few more chocolate chips.
    Finish with a layer of crumble. Press well down (this will help the crumble to keep it's shape when the ring is removed).

Alternatively, one large crumble could be assembled in a similar way in an oven proof dish (it would not need compressing as much).

  • Bake in a pre-heated oven at 180ºC, 350ºF, Gas Mark 4 for 20 - 25 minutes (or until the crumble on top is crunchy). N.B. one large crumble would take 20 minutes longer to bake.
  • For the chocolate sauce, place the water and sugar in a pan and bring to the boil. Whisk in the chocolate and cocoa powder until melted and smooth. Add a drop of cream. Pass the sauce through a fine sieve into a jug. (Delicious hot or cold).

To Serve:

  • Place each crumble in the centre of a large plate or bowl.
  • Slide a small palette knife around the crumble and remove the metal ring.
  • Sit a baby pear on top of the crumble, pour over the chocolate sauce and garnish with a sprig of fresh mint.
  • Finish with a dusting of cocoa powder and / or icing sugar.

Serves 4

John Benson-Smith

 
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