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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
麻豆社 Radio 2

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Music Played

  • 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 脰yster 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.
    • The Essential.
    • Arista.
    • 7.

  • 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

    • NOW That's What I Call Pop Gold (Various Artists).
    • Now.

  • Bruce Springsteen

    Factory

Chocolate, Pear & Ginger Crumble

by Will Torrent from Chocolate at Home (Ryland, Peters & Small)

This is a really warming winter dessert that is perfect for chocolate lovers.听 I made this first when I had some leftover ingredients; chocolate-coated ginger cookies, chocolate truffles & some pears poached in red wine鈥� The truffles melt beautifully into the pears & red wine mixture creating an almost mulled wine chocolate sauce.听 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

听

Ingredients

Red wine ganache

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

90ml / 鈪� cup red wine

听

Pear filling

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

75ml / 鈪� cup red wine

25ml / 2 tbsp ruby port

75g / 录 cup clear/runny honey

1 star anise

1 cinnamon stick

150g / 1陆 cups blackberries or blackcurrants

听

Crumble

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

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

1 tbsp cocoa powder

50g / 录 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

听

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

听

Method

听1.听听听听听听听听听 Begin by preparing the ganache.听

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

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

4.听听听听听听听听听 Pour over the chocolate & stir until smooth.听

5.听听听听听听听听听 Let cool, cover & chill in the fridge until firm.听

听

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

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

8.听听听听听听听听听 Add the blackberries, stir & transfer to the ovenproof dish.听 Set aside to cool.

听

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

听

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

11.听听听听听 Tip the remaining hazelnuts into the food processor & whizz until finely ground.听

12.听听听听听 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.听

13.听听听听听 Transfer to the bowl with the chopped hazelnuts & mix.听

14.听听听听听 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.

听

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

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

听

17.听听听听听 Remove from the oven & serve immediately.听

Broadcast

  • Thu 26 Feb 2015 17:05
    麻豆社 Radio 2