It was great being able to have my husband home last week for Mikey’s birthday, I know that Mikey enjoyed having his daddy around all the time and didn’t want him to go back to work on Monday. We were able to spend a lot of precious time as a family, an unusual treat when he normally works quite long hours and can disappear on TDY around Europe for weeks at a time.
Speaking of which, my husband bought me a new house plant last weekend, to replace the one that he managed to kill while I was visiting my family in England last month. Isn’t it gorgeous?
But you’re here for the food today, right?
I bought some pears from the farmers market last week, they’ve been sitting in my kitchen waiting to ripen so that I could use them to make something delicious. There’s something quite comforting about baked autumn fruits I think, and I was considering baking some sort of apple pie last weekend to compliment the somewhat dreary weather, but the pears just called out to me from their bowl in the kitchen. I know that pears and chocolate may seem like an unusual combination, but I’m afraid you’re really just going to have to trust me on this one.
Pear and Dark Chocolate Crumble
8 pears, peeled, cored and cubed
grated zest and juice of 1 lemon
4oz good dark chocolate (I used Lindt 70%) roughly chopped
for the crumble
1 1/2 stick butter, chilled and diced
1 1/4 cups organic, unbleached all purpose flour
1 cup old fashioned oats
1 cup raw demerara sugar
1/2 teaspoon ground ginger
Preheat the oven to 350F. Place the pears, lemon zest and juice, and around 1/4 cup water into a large pan and heat gently for 10 minutes or so, until the pears are tender.
Meanwhile, with your fingers, rub the butter into the flour until it resembles breadcrumbs. Add the oats, sugar and ginger and stir through.
Spoon the pears, with a little of the juice, into an ovenproof dish. Scatter the chocolate over the top and then the crumble mixture. If you are worried about the crumble spilling out while it is bubbling away in the oven, you can place the dish on top of a baking sheet.
Bake for 25-30 minutes, until golden.
Serve warm, with vanilla ice cream. Or, if you like, you can bring the pear juice to a boil and reduce it by half. Chill the crumble and serve it with extra thick cream and the reduced pear juice. I had mine with the ice cream, though, and it was wonderful.