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Pear and Chocolate Crumble

Posted By Jennifer On January 26, 2008 @ 1:33 pm In chocolate,cobblers crisps & crumbles | Comments Disabled

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Pears and such

  • 2-3 large, not too ripe pears
  • 1/4 cup superfine sugar
  • 2-3 tablespoons sweetened cocoa powder* or grated bittersweet chocolate
  • finely grated zest of half of a lemon
Preheat oven to 350°. Set a baking sheet on the middle rack to heat.

Peel, core, and slice (or chop) pears. Place in a baking dish, filling about 2/3 full. Sprinkle with sugar, cocoa, and lemon zest. Mix well to coat the pears. Cover and set aside.


Topping

  • 4 ounces sliced pumpernickel
  • 4 ounces stale brown bread**
  • 4 tablespoons sweetened cocoa powder* or grated bittersweet chocolate
  • 1/4 cup cold unsalted butter
  • 1/3 cup light brown sugar
Tear up the breads and put in the bowl of a food processor. Pulse for about a minute until very roughly crumbled. Add cocoa, butter, and sugar. Pulse for about a minute until finer crumbs form. Do not overblend. Topping may be chilled in refrigerator until ready to use.

Sprinkle pears evenly with topping mixture. Place baking dish on the baking sheet in the oven. Bake for 25-30 minutes. Pears should be tender and the topping crisp.

Serve warm, preferably with ice cream.

Makes about four servings.

*Sweetened cocoa powder is generally what is used to make drinks such as hot chocolate. I made my own using a ratio of 2 parts confectioner’s sugar to 1 part unsweetened cocoa powder.

**I used a sweetened wheat & oat bread from my local grocery store’s bakery.


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