Chocolate Pear Crisp

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READY IN: 55mins
SERVES: 4
YIELD: 4 desserts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If you're going to cook this immediately, preheat the oven to 160C/ gas 3 while you cook the pears on the hob. Otherwise you can leave the preheating until you're ready to cook the topping.(e.g. I made my pear filling ahead of time, so heated the oven while I made the topping).
  • Peel (if desired), core and chop pears into small chunks.
  • Place in a saucepan with lemon juice and sugar. Bring to the boil, then cover and cook for 10 minutes. Uncover and cook for a further 8-10 minutes to allow the liquids to thicken up.
  • Divide between 4 ramekins, and if using, top with the liqueur.
  • Sift the icing sugar and cocoa together, then stir in the ground almonds.
  • Whisk the egg white until stiff, then fold into the dry ingredients. (It also works the other way round -- so don't worry).
  • When the cocoa sugar almond mixture is combined with the egg white, it should be a stiff dropping consistency. Top the pear filled ramekins with it, it will spread and puff during cooking so it doesn't have to reach the edges or be enormously neat.
  • Bake in the oven at 160 C/gas 3 until the topping is firm to the touch - 20-25 minutes. Serve hot or cold.
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