Pear, pecan and chocolate crumble
Paul says, "I know there is a glut of crumble recipes out there, but this is my personal favourite. With melting nibs of dark chocolate and a cinnamon-scented nutty crumble topping, it's a luxurious treat".
- 4 ripe pears
- 2 tbsp maple syrup
- ½ glass medium white wine
- 50g plain flour
- 50g rolled oats
- 25g caster sugar
- tsp ground cinnamon
- 50g cold unsalted butter, cubed, plus extra for greasing
- 50g pecan nuts, roughly chopped
- 25g flaked almonds
- 50g good-quality dark chocolate drops or chopped dark chocolate
Heat your oven to 180˚C. Butter a 28 x 18cm oval oven proof dish, or dish with similar dimensions.
Peel, halve and core the pears, then cut into thick slices. Put the pear slices into the buttered dish, spreading them evenly, then pour over the maple syrup and wine. Roast in the oven for 10 minutes.
Meanwhile, put the flour, oats, sugar, cinnamon and cubed butter into a large bowl and rub together with your fingertips until the mixture forms rough crumbs. Alternatively, you can do this in a food processor, using the pulse button. Stir in the pecans and flaked almonds.
Remove the pears from the oven, sprinkle with the chocolate and cover with the crumble topping. Bake for 15–20 minutes, until golden and bubbling.
Serve warm with crème fraîche or cream.
How to Bake by Paul Hollywood, £8.86, amazon.co.uk
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