Pear, Chocolate and Almond Crumble

Foodgawked!

"Better late than never!", goes the saying :) and here's my 'little late' entry to the month's sweet punch.

Falling sick after a long holiday, a quick visit to the home town and a minor defect in the camera would explain the major reasons for not jumping in on the suggested date, while getting fresh looking pears, which is not an easy task in my town (yes, I din't want to go for any substitutions this time ) says the rest ;)

So...here goes...

*I used 2 large pears and halved the other ingredients in the entire recipe.

Ingredients:

• 1kg (4-5) ripe pears, peeled, cored and chopped into 1cm pieces
• 50g light brown soft sugar [ Can substitute with regular sugar]
  
• Grated zest and juice of 1 unwaxed lemon
• 100g Swiss milk chocolate, roughly chopped

For the crumble

• 100g plain flour [ You could substitute this with Whole wheat flour too]
  
• 50g butter, chilled and diced
• 50g light brown soft sugar
• 50g blanched almonds, lightly toasted in a dry pan and roughly chopped

Method:

• 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.

I enjoyed the hot crumble from the first ramekin with warm Vanilla Custard Sauce :).

Vanilla Custard Sauce

Blend vanilla flavoured custard powder with 1.5 cups of milk and 4 tbsp sugar (adjust to taste). Cook on a low fire until pouring consistency. Cool, chill and serve with the crumble. The recipe is from my sister's post here.

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