LOCH FYNE RESTAURANTS - Recipes/Desserts
Pear, Chocolate and Almond Crumble
Serve these individual desserts after a light lunch for an indulgent finish.
* 1kg (4-5) ripe pears, peeled, cored and chopped into 1cm pieces * 50g light brown soft sugar * Grated zest and juice of 1 unwaxed lemon * 100g Swiss milk chocolate, roughly chopped For the crumble: * 100g plain flour * 50g butter, chilled and diced * 50g light brown soft sugar * 50g blanched almonds, lightly toasted in a dry pan and roughly chopped
1. Preheat the oven to 180°C, gas mark 4. Grease 6 x 250ml ovenproof teacups or ramekins. 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. 2. 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. 3. 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.