Before Christmas I was tempted by all the buy 3 for 2 offers in the baking aisle and decided that crystallised ginger and bags of various nuts were an absolute must have. So I have to confess that all the nutty, gingery biscuits I had in my head became pipe dreams and I found myself after Christmas with my purchases still mainly in tact. I have never used crystallised ginger before but love the flavour so decided to come up with a dish one day. My husband was a bit dubious about my idea so I googled Pear, Chocolate and Ginger Crumble and saw that Nigel Slater had made a Pear and Oat Chocolate Crumble – great minds think alike I thought! So I took my idea added a sprinkle of Nigel’s and so this dish was born.
You can play around with the topping putting in whatever nuts you have in your cupboard or if you don’t have any just leave them out and if you’re not keen on ginger then you can leave that out too – it’s your crumble! I’ve made this dish twice now and my family absolutely love it and it’s so simple to put together. To save on lemon juice (to stop the pears browning) I popped my them straight into the melted butter and sugar and gave them a good coating as I prepared them. The surface can only oxidise and go brown when it comes into contact with the air so coating will prevent this.
As this dish uses pears which can be bought cheaply as well as value chocolate and store cupboard ingredients I am entering it into Credit Crunch Munch which is run by myself and the lovely Helen at Fuss Free Flavours who is hosting this month. I am also entering Javelin Warriors Cookin w/Luv “Made with Love Mondays” challenge as this dish is made from scratch. Next I entering the “We Should Cocoa” challenge where the theme is fame as Nigel Slater helped me make this dish (so to speak) it’s run by Chocolate Teapot and Chocolate Log Blog and hosted by The Kitchen Maid this month! Then of course I have to enter Janice at Farmersgirl Kitchen “Dish of the Month” as I have adapted a Nigel Slater recipe.
- 925g Ripe pears
- 30g Butter, unsalted
- 25g Caster sugar
- 25g Light Muscovado sugar
- For crumble topping:
- 25g Plain flour
- 25g Wholemeal flour
- 50g Butter
- 3 tbsp Oats
- 45g Demerara sugar
- 1 tbsp Flaked Almonds (or any chopped nuts)
- 1 tbsp water
- 50g Dark value chocolate, finely chopped
- 5g Crystalised ginger (1 nugget), finely chopped
- Pre-heat the oven to 180°C.
- Put butter, granulated and Muscovado sugar in a large non-stick pan over a gentle heat to make a caramel base.
- Peel, quarter and core the pears adding them to the pan as you prepare them and toss them in the caramel to prevent them browning (enzymic).
- Allow the pears to soften and go slightly golden, turning from time to time.
- Put the flour and 50g of butter in a food processor or rub together for form the texture of breadcrumbs.
- Stir in the sugar, oats and almonds.
- Add 1 tbsp water and shake to form small lumps.
- Stir in the chopped chocolate and crystalised ginger.
- Put the caramelised pears into a 1.5lt dish and pour over the crumble topping, spreading it out with a fork, don’t pack it down.
- Place in the oven for 40 – 45 minutes.
- Serve with cream or ice cream.