Fruity and fragrant – finish a feast with these speedy chocolate pear crumbles for just the right amount of decadence
• 20g blanched hazelnuts
• 3 dark chocolate digestives
• 2 large, ripe pears, halves and cored
• 30g dark chocolate with 70% cocoa solids, roughly broken
1 Preheat the oven to 180°C.
2 In a plastic food bag, bash the nuts and biscuits to break them up into rough crumbs.
3 Place the pears in a small ovenproof dish and fill the hollowed cores with the crumbs. Bake for 20 minutes, then add the chocolate pieces and return to the oven for 5 minutes or until the chocolate has melted.
4 When the chocolate has melted, remove from the oven and serve with a ball of vanilla ice cream on top.
Recipe courtesy of Fay Ripley. Extracted from ‘Sensational Chocolate’ by Paul a. Young with photography by Lisa Linder is published by Clearview Books in association with the Children’s Air Ambulance Service (for which Paul is an Ambassador), RRP £20.