Warm Pear, Chocolate & Almond Crumble

INGREDIENTS

Crumble Topping

  • 80g Caster Sugar

Pear Filling

  • 60g Dark Chocolate 70% cocoa
  • To serve Runny Cream
Print Recipe

Preheat oven to 220°C.

Place the sugar, flour and butter into the food processor and pulse until the butter starts to come together.

Add the almonds and continue to pulse the mixture until it just starts to form a large crumb. Do not over mix or the mix will form large clumps.

Description: This process will depend on the food processor being used and the temperature of the butter (butter must be very cold).

Remove from the food processor and place into a tray. Place tray in fridge.

To make the pear filling, place the butter into a large pot or fry pan over high heat. Once butter has melted, add the pears and cook for 10 to 15 minutes or until they are soft, but not falling apart. Remove from the heat and allow to cool.

Place 100g of cooked pear into each unit and add 10g of chocolate. Top each unit with 30g of crumble topping.

Place the crumbles into the preheated oven and bake for 15 minutes or until golden brown.

Serve warm with runny cream.