Apple crumble was yesterday! It's time for a warm, autumnal pear and chocolate crumble recipe. Juicy and chocolatey and far too good to only enjoy in the fall!
Recipe for 5-6 glasses
Preparation time: 130 minutes
Utensils: Casserole dish
Ingredients Chocolate crumble:
100 g butter
100 g drinking chocolate 'Rausch Plantagen Ecuador 70 %'
159 g flour
20 g 'Edelkakao-Pulver'
140 g sugar
1pinch of salt
20 g butter to grease the tin
100 g drinking chocolate 'Rausch Plantagen Ecuador 70 %'
159 g flour
20 g 'Edelkakao-Pulver'
140 g sugar
1pinch of salt
20 g butter to grease the tin
Ingredients pears:
1 kg pears
50 g sugar
10 g custard powder
2tbsp lemon juice
1small piece of fresh ginger
50 g sugar
10 g custard powder
2tbsp lemon juice
1small piece of fresh ginger
Decoration ingredients:
1 bunch of mint leaves
Preparation of chocolate crumble:
- Melt the butter, leave to cool and mix with the remaining ingredients. Set aside.
Preparation of pears:
-
Peel the pears, remove the core and cut into wedges.
- Turn them immediately in the lemon juice to prevent them from turning brown.
- Peel the ginger and grate over the pears.
- Mix the sugar with the custard powder and mix with the pears. Leave to stand for 30 minutes.
- Grease the preserving jars with butter and add the pears.
- Spread the crumble over the pears and bake at 180°C for approx. 35-40 minutes.
- Leave to cool briefly and decorate with mint.
Tip:
Serve with a scoop of vanilla ice cream if desired.
