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Foodie Thursday: Chocolate, Pear and Ginger Crumble

Nigel cooks up a storm for Drivetime... this week: Chocolate, pear and ginger crumble.
And there's another confession, plus all the sport, business and travel news you'd expect.

1 hour, 55 minutes

Last on

Thu 26 Feb 2015 17:05
Â鶹ԼÅÄ Radio 2

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  • Dolly Parton

    9 to 5

    • Dolly Parton: The Ultimate Collection.
    • BMG/RCA.

  • George Ezra

    Cassy O'

    • Wanted On Voyage.
    • Columbia.

  • Queen

    A Kind Of Magic

    • Queen - Greatest Hits II.
    • Parlophone.

  • Tom Jones

    Mama Told Me Not To Come (feat. Stereophonics)

    • (CD Single).
    • Gut Records.

  • Blue Öyster Cult

    (Don't Fear) The Reaper

    • Chart Show Ultimate Rock - Various.
    • Hit.

  • First Aid Kit

    Master Pretender

    • Stay Gold.
    • Sony BMG.
    • 001.

  • Yes

    Wonderous Stories

    • Classic Yes.
    • Atlantic.

  • Barry Manilow

    Could It Be Magic

    Lyricist: Adrienne Anderson.

  • James Bay

    Hold Back The River

    • Hold Back The River EP.
    • Virgin EMI Records.

  • James Brown

    I Got You (I Feel Good)

    • Hits Of ... 65 & 66 (Vol.1).
    • Polydor.

  • Mark Knopfler

    Beryl

    • (CD Single).
    • Universal.
    • 001.

  • Madness

    Baggy Trousers

    • More Greatest Hits Of 80's (Various).
    • Disky.

  • Bruce Springsteen

    Factory

Chocolate, Pear & Ginger Crumble

by Will Torrent from Chocolate at Â鶹ԼÅÄ (Ryland, Peters & Small)

This is a really warming winter dessert that is perfect for chocolate lovers.Ìý I made this first when I had some leftover ingredients; chocolate-coated ginger cookies, chocolate truffles & some pears poached in red wine… The truffles melt beautifully into the pears & red wine mixture creating an almost mulled wine chocolate sauce.Ìý With the crunchy crumbs on top, it was a pretty good dessert as it was, but here it is with a little extra flair thrown in for good measure.

Serves 8

Prep time 20 mins

Cooking time 45 mins

Ìý

Ingredients

Red wine ganache

125g / 1 cup 70% dark chocolate, finely chopped

90ml / â…“ cup red wine

Ìý

Pear filling

6 pears, peeled & cored & chopped into medium sized chunks.

75ml / â…“ cup red wine

25ml / 2 tbsp ruby port

75g / ¼ cup clear/runny honey

1 star anise

1 cinnamon stick

150g / 1½ cups blackberries or blackcurrants

Ìý

Crumble

110g / ¾ cup blanched hazelnuts (or briefly roast ones with skins on in 180C oven & peel them to avoid bitterness)

75g / generous ½ cup plain / all-purpose flour

1 tbsp cocoa powder

50g / ¼ cup soft light brown sugar

75g / 5 tbsp unsalted butter, chilled & diced

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp mixed spice

a pinch of salt

Ìý

a 23cm / 9 inch sq.Ìý or 23 x 35cm (approx.) ovenproof baking dish

Ìý

Method

Ìý1.ÌýÌýÌýÌýÌýÌýÌýÌýÌý Begin by preparing the ganache.Ìý

2.ÌýÌýÌýÌýÌýÌýÌýÌýÌý Put the chopped chocolate into heatproof bowl & set aside.

3.ÌýÌýÌýÌýÌýÌýÌýÌýÌý Heat the red wine in a small saucepan or pot set over a medium heat to just below boiling.

4.ÌýÌýÌýÌýÌýÌýÌýÌýÌý Pour over the chocolate & stir until smooth.Ìý

5.ÌýÌýÌýÌýÌýÌýÌýÌýÌý Let cool, cover & chill in the fridge until firm.Ìý

Ìý

6.ÌýÌýÌýÌýÌýÌýÌýÌýÌý For the pear filling, put the chopped pears in a saucepan or pot with the red wine, port & honey.Ìý

7.ÌýÌýÌýÌýÌýÌýÌýÌýÌý Add the star anise & cinnamon stick, set the pan over a medium heat & cook for about 10 mins, until the pears start to soften.Ìý

8.ÌýÌýÌýÌýÌýÌýÌýÌýÌý Add the blackberries, stir & transfer to the ovenproof dish.Ìý Set aside to cool.

Ìý

9.ÌýÌýÌýÌýÌýÌýÌýÌýÌý Preheat the oven to 180C (350F) Gas 4.

Ìý

10.ÌýÌýÌýÌýÌý To make the crumble, tip 40g / ¼ cup of the blanched hazelnuts into a food processor & blitz to a roughly chopped consistency.Ìý Transfer to a large mixing bowl & set aside.Ìý

11.ÌýÌýÌýÌýÌý Tip the remaining hazelnuts into the food processor & whizz until finely ground.Ìý

12.ÌýÌýÌýÌýÌý Add the flour, cocoa powder, sugar, diced butter, spices & salt & whizz again until the butter has been rubbed into the dry ingredients & the mixture starts to clump together.Ìý

13.ÌýÌýÌýÌýÌý Transfer to the bowl with the chopped hazelnuts & mix.Ìý

14.ÌýÌýÌýÌýÌý Pour the crumble mixture onto a baking sheet in an even layer & bake on the middle shelf of the preheated oven for 20 mins, or until it starts to crisp.

Ìý

15.ÌýÌýÌýÌýÌý To assemble the crumble, scoop teaspoons of the red wine ganache around the pears & blackberries in the baking dish.Ìý

16.ÌýÌýÌýÌýÌý Top with the pre-baked crumble & bake in the oven for 20 mins until the fruit is bubbling & the topping is crisp.

Ìý

17.ÌýÌýÌýÌýÌý Remove from the oven & serve immediately.Ìý

Broadcast

  • Thu 26 Feb 2015 17:05
    Â鶹ԼÅÄ Radio 2