Chocolate pear crisp

Chocolate pear crisp

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(37 ratings)

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Cooking time

Prep: 10 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

This delicious pud is lovely and rich, you’d never guess it contains zero saturated fat!

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
140
protein
2g
carbs
26g
fat
4g
saturates
0g
fibre
2g
sugar
25g
salt
0.03g

Ingredients

  • 3 ripe pears
  • juice ½ lemon
  • 1 tbsp light muscovado sugar
  • 4 tsp Poire William liqueur or cognac (optional)

For the topping

  • 50g icing sugar
  • 1 tbsp cocoa powder
  • 25g ground almonds
  • 1 egg white

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Method

  1. Heat oven to 160C/fan 140C/gas 3. Chop the pears into small pieces and put in a pan with the lemon juice and sugar. Bring to the boil, then cover and cook for 10 mins. Uncover, then cook for 8-10 mins more until the juices thicken up. Spoon into 4 x 150ml ramekins and add a teaspoon of liqueur to each, if using.
  2. For the topping, sift the icing sugar and cocoa into a bowl, then stir in the almonds. Whisk the egg white until stiff, then fold into the dry ingredients. Spoon over the pears and shake the ramekins to level the mixture. Bake for 20-25 mins until the topping is firm to the touch. Serve warm or cold.

Recipe from Good Food magazine, February 2008

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Comments

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tomlin121's picture
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These are absolutely scrumptious and quick to make!

supercooky's picture
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I didn't have any cognac so used ameretto liqueur instead, also miss read and added it to the lemon juice to cook pears. Turned out lovely will definately make again.

blodyn's picture

Love this and have made it many times. Usually add whatever is in the alcohol cupboard - brandy works well.

joricho's picture
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Quick, easy and delicious. Definitely good enough for guests!

shedley's picture
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The topping went very wrong as there wasn't anywhere near enough egg white and I had to add another two! Otherwise it was ok for a low fat pud, but very sweet!

natashakenworthy's picture

This recipe contains zero saturated fat. Therefore it contains zero fat soluble vitamins A, D, E and K.

Also, this WILL cause the body to store body fat because there is no other use for refined sugars.

This recipe would be much more nourishing if it used honey/grade b maple syrup or rapadura sugar (all of which contain vitamins and nutrients) and a generous amount of cream or butter, would slow down the absorption of sugar into the blood stream.

To find out more visit: www.thenourishingroad.co.uk

ellawooden's picture

I used apples and it was delicious.

staceyb85's picture
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Didn't work for me at all I'm afraid, the topping had a nice crust but then was very gooey underneath, it also stuck to your teeth which wasn't very pleasant. The pears mixed with the lemon juice was a horrible combination for me too, definitely wont be trying this again.

wonderwoman27's picture
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Brilliant recipe! I left out the almonds as I don't like nuts. Wasn't sure how they'd turn out but they were absolutely delicious - doesn't taste low fat at all! A real treat. Will definitely be making again soon! Only thing I'd say is, possibly increasing the topping ingredients...whisk 2 egg whites and you'll have more topping to cover the ramekins and make them nice and fluffy. :)

rebecca2424's picture
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Absolutley lovely!

allie80's picture
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The pudding was delicious but the portion sizes were very small and if I made again would probably almost double the quantities as my guests asked if I had made two each (sadly I hadn't!).

kerryjwilson's picture
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Nowhere near enough egg white in the topping - I just ended up with dense, sticky blobs on the top of the pears. Wish I'd read the comments before I started!! At least it was low fat...

silviak's picture
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I've made it for Valentine's dinner and it went great. After reading the comments I've made some changes: 2 large pears, 40g muscovado sugar, 25g ground coconut, 2 egg whites, and sliced almonds on top. Baked 5 small ramekins for 20 minutes and had no problem with the consistency of the topping at all.

fruitcake44's picture
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Made this with pears & blueberries, only made it for 2 so halved everything except the egg white, also reduced the sugar content after reading the other comments. Delicious, especially served with a dollop of low fat chocolate custard!

Lizan's picture

really delicious! used tinned pears and might put a bit of juice in topping next time as I also found topping stiff and difficult to spread - tasted great though! like the idea of adding cinnamon...

issydavies's picture

I found it a little dry, so added another stiff egg white, and it didn't seem enough mixture to cover the fruit. But it was lovely and couldn't believe it was low fat!

tussikind's picture
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very delicious! and "foolprooved", because my boyfriend made it yesterday evening and it was TASTY! ;D

tussikind's picture
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very delicious! and "foolprooved", because my boyfriend made it yesterday evening and it was TASTY! ;D

jennahead's picture

I didn't have the liqueur, so put different things into each ramekin including cinnamon, Galliano liqueur, amaretto and ginger.

Yum!

suehuk's picture
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Came out fine using the original recipe, chocolate and pears go great together at the best of times but even more so in this recipe. On the list of 'favourite puds' in my household as a result.

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