We are down with a nasty cough, so couldn't enjoy this crumble with ice-cream like we wanted to nor did I make custard or cream to go with it. And without ice-cream, heavy cream, custard or any of the like the crumble is just warm enough to delight us all.
Ingredients:
Ripe pears - 1kg (4-5), peeled, cored and chopped into 1cm pieces
Light brown soft sugar - 50gms [ Can substitute with regular sugar]
Grated zest and juice of 1 un-waxed lemon
Swiss milk chocolate - 100gms, roughly chopped
For the crumble:
Plain flour - 100gms [ You could substitute this with Whole wheat flour too]
Butter - 50gms, chilled and diced
Light brown soft sugar - 50gms
Almonds - 50g blanched, lightly toasted in a dry pan and roughly chopped
Preheat the oven to 180°C, gas mark 4. Grease 6 ovenproof teacups or ramekins or a pie-dish. 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, almonds and remaining chocolate. Spoon the crumble over the pears and press down lightly. Place the crumbles on a baking tray and bake for 30-40 minutes until golden and bubbling. Serve with a scoop of good vanilla ice-cream.
Ingredients:
Ripe pears - 1kg (4-5), peeled, cored and chopped into 1cm pieces
Light brown soft sugar - 50gms [ Can substitute with regular sugar]
Grated zest and juice of 1 un-waxed lemon
Swiss milk chocolate - 100gms, roughly chopped
For the crumble:
Plain flour - 100gms [ You could substitute this with Whole wheat flour too]
Butter - 50gms, chilled and diced
Light brown soft sugar - 50gms
Almonds - 50g blanched, lightly toasted in a dry pan and roughly chopped
Preheat the oven to 180°C, gas mark 4. Grease 6 ovenproof teacups or ramekins or a pie-dish. 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, almonds and remaining chocolate. Spoon the crumble over the pears and press down lightly. Place the crumbles on a baking tray and bake for 30-40 minutes until golden and bubbling. Serve with a scoop of good vanilla ice-cream.
Beautiful.. looks yummy.. wonderful job!!!
ReplyDeleteI'm getting jealous looking at the pretty ramekins. I'm so badly hunting for them. By the way, crumbes looks baked to perfection!
ReplyDeleteLooks so good Ally,in fact I feel your version and mine look very similar..Yay!!Hope you are feeling better now,get well soon!!
ReplyDelete