Pear and Choco­late Crum­ble

North & South - - Good Times -

Serves 6-8

• 5 pears, peeled, quar­tered length­ways and cored

• Zest and juice of 1 lemon

• 1 tsp vanilla essence or ½ tsp vanilla paste

• 100ml wa­ter

• 175g brown sugar

• 100g dark choco­late, roughly chopped

• 100g but­ter

• 200g flour

• 100g oats

1. Pre­heat the oven to 180ºc.

2. In a saucepan over a medium heat, com­bine the pears with the lemon zest and juice, vanilla essence (or paste), 100ml wa­ter and 100g of the brown sugar. Al­low the sugar to dis­solve into the wa­ter and be­come slightly caramelised be­fore re­mov­ing from the heat. Trans­fer to a large oven­proof dish and scat­ter the chopped choco­late over the top of the pears.

3. In a food pro­ces­sor, whiz the but­ter, flour and re­main­ing sugar so that the mix­ture re­sem­bles bread­crumbs. Turn out into a bowl and use your hands to rub in the oats. Scat­ter over the pears and bake in the oven for about 25-30 min­utes un­til the top is nicely golden brown.

Ex­tracted from Ev­ery­day Strength: Recipes and Well­be­ing Tips for Can­cer Pa­tients by Sam Man­ner­ing and Karen Mcmil­lan (Beat­nik Pub­lish­ing, $44.99). Pho­tog­ra­phy by Sam Man­ner­ing (recipes) and Sally Greer (au­thors).

“Choose a good dark choco­late to off­set the sweet­ness of this dish.”

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