A NOT SO HUMBLE PEAR & CHOCOLATE CRUMBLE



Calling this dessert a crumble really isn't fair. What this recipe produces is far more decadent than any crumble or crisp I've ever tasted.

Crisps and crumbles with their simple preparations are convenient and delicious ways to enjoy seasonal fruit.  They originated during the frugal British wartime era when pies were not possible due to the rationing of butter, sugar and flour. This modern-day version is amped up with a bit more butter than usual but it's the perfect pairing sweet, ripe pears and rich chocolate that elevates it to a more sophisticated status.

It's another winner of a recipe adapted from one of my favorite authors, Nigel Slater, whose eloquent musings continue to inspire me both in the kitchen and the garden. It's from his collection of reliable and delicious recipes in The Kitchen Diaries II. As decadent and delicious as this recipe is, next time, I may cut back on the chocolate just slightly to show off the pears a little more. A few hazelnuts would be a lovely addition too, and one I think Nigel would approve of.

With the abundant gift of pears I received this past week, I expect I may be making this again very soon.

PEAR CHOCOLATE CRUMBLE

Serves 4

5-6 pears
1/2 a lemon
2 tbsp butter
1/4 cup brown sugar

For the crumble:

6 Tbsp butter
3/4 cup all-purpose flour
1/3 cup brown sugar
3-4 tbsp rolled oats
1/3-1/2 cup good quality dark chocolate (70-80% cacao)

Preheat oven to 350F.

Peel the pears, rubbing them with the lemon to keep them from discoloring. Cut them in half, remove the stem, and scoop out the core with a teaspoon.

Melt two tablespoons butter in a shallow pan. As it starts to sizzle, tip in the pears and sprinkle the sugar over the fruit. Cook the fruit over medium heat allowing the pears to soften and the sugar to caramelize. When the fruit is golden brown, softened slightly and juicy, tip the pears and their juices into a 10" round baking dish (you could also use individual baking dishes or shallow ramekins).

Make the crumble by rubbing the butter into the flour with your finger-tips, a pastry cutter or in a food processor. When the mixture resembles fine breadcrumbs, stir in the brown sugar and oats. Add a tablespoon of water and mix with a fork until it sticks together in gravel-sized lumps. Chop the chocolate into small pieces and fold it into the crumble.

Sprinkle the mixture over the pears, leaving the surface rough. Don't pack it down.

Bake for 45 minutes, until pears are tender and crumble is golden brown.