INGREDIENTS
For the streusel
- 50 g flour
- 1⁄4 tsp salt
- 50 g cold butter, diced
- 10 g cocoa powder
- 30 g caster sugar
- Zest and juice of 1⁄2 orange
- 15 g flaked almonds
For the pears
- 4 ripe pears, cores removed and halved
- 10 g unsalted butter, cut into cubes
- 3 tbsp brandy
- 1 tbsp honey
- Freshly ground nutmeg
- 25 g dark chocolate, chopped
- To serve: Crème fraîche
METHOD
For the streusel
1. Combine the flour, salt, butter, cocoa, sugar and orange zest in a bowl. Using your fingertips, rub the ingredients together, making a crumb. Fold in the almonds and set aside.
For the pears
1. Preheat oven to 200°C.
2. Place the pears in a shallow pot. Place the cubes of butter in the cavity of each pear and fi ll with brandy. Drizzle over honey and dust with nutmeg. Cover and bake for 30 minutes until tender.
3. Remove the pears from the oven and drizzle the orange juice over them, then add the chocolate to the cavities. Spoon the streusel crumbs over each pear cavity, covering the chocolate.
4. Bake for a further 13–15 minutes until the almonds are toasted and the streusel crumbs look almost soil-like.
5. Serve warm with crème fraîche.
Prep time: 20 min | Cook time: 45 min | Serves: 4
ALSO SEE COCONUT, MANGO & PINEAPPLE PUDDING RECIPE
