Photo: Rebecca Hallas RLH
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Ingredients
2 tbsp unsalted butter
2 tbsp brown sugar
4 beurre bosc pears, sliced into wedges
1/4; cup liqueur (try apple schnapps or frangelico)
Title:For the topping
2 cups of rolled oats
3/4; cup of walnuts
3/4; cup of hazelnuts
100g of unsalted butter
2 tbsp brown sugar
zest of 1 orange
2 drops vanilla essence
50-75g of dark Valrhona chocolate
Method
Preheat oven to 170C.
In a heavy skillet melt the butter and then add the sugar and simmer for a minute. Toss in the pears and a little water and saute until soft, adding a little more water if the pears begin to stick. A few minutes before they are ready, deglaze the pan with your choice of liqueur. When they are soft, so that a paring knife may easily pierce them, place them into an ovenproof earthenware dish.
For the topping, mix the oats, walnuts and hazelnuts and bake until slightly brown, about 10 minutes. Pulse in the food processor a couple of times making sure this mixture remains coarse. Throw into a bowl and knead in the butter, sugar, orange zest and vanilla.
Roughly shave the chocolate over the pear. Top with the crumble mix. Allow to rest for a few minutes before baking.
Bake for 10 to 15 minutes (to heat the pears through).
To serve
Serve with cream or ice-cream (or both!)
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