Chocolate pear crisp

Chocolate pear crisp

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(38 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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smiley85's picture

This is a great light dessert. I made mine with chocolate chips in the topping too which we found worked really well. The next time I make it I am thinking about possibly using tinned pears and adding some raspberries. I'll let you know how it turns out! Also agree that we thought it could have done with some more topping too!

thecookes's picture

Very tasty. Next time I think I'll double the quantity for the topping.

nitwit's picture
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Just cooked this, definately a 'Thumbs up!! :)', boyfriend loved it. Can't believe how low fat it is. Only managed 3 ramikins with the one egg white in the mixture and substitued the poire liquer with apricot brandy, which was perfect.

cerijoanna's picture
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I put brandy in mine, but forgot to put the ground almonds in...it was lish!!!

lauzi_66's picture

Delicious - made this tonight and pleased everyone. Put some Amaretto liqueur in for the adults and some mixed spice and nutmeg for the kids. Also, I used 2 egg whites so there was a bit more topping. Fabdabydosy.

evilbendyone's picture

Amazingly easy and very impressive, my guests loved them! Don't know how it manages to taste so chocolately with only cocoa. NB it is very sweet so don't put too much sugar with pears, even if very underipe like mine were. Also almond gives it slight marzipan taste (though maybe this is disguised by alcohol if you use it)

westport1's picture

I have made these and they are beautiful, but the amounts will only make 2 so be careful if your having more than 2 for dinner.

ml-rose's picture

was very enjoyable!! the mixture was gooey but as soon as i cooked it, it turned out fine...very tasty!

sarmat's picture
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Fantastic recipe, I have now made this a few time and each time it's gorgeous!

zedzoom's picture
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Having read the previous comments I reduced the proportion of sugar in the topping by 20% and made double the quantity of topping - perfect!

Wonderful dessert, it went down a treat with everyone. I shall be doing it again.

lizzieunderhill's picture
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doubled up the recipe and only managed to cover 6 ramekins and even that was a bit thin, however, it went down a treat with the family, will definately make again.

notmum's picture
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I had the same topping problems, I couldn't even cover my four tiny ramekins, it was too thick, I wonder if perhaps two egg whites would be the answer, I will try it again as I think it does have the makings of a delicious dessert.

marieken's picture

I dont have ramekins, but in some other recipes I see similar bakes in cappuccino-cups. Has anyone ever tried putting ordinary cups in the oven? I am afraid that they will crack or break or something...

antonia_l's picture

This worked a treat for me - yes, the mixture was very dry and seemed very strange when I blobbed it on top of the pear, but once it had been in the oven, it was great! Crisp on top and almost soufflée like in the middle.
I found it a bit too sweet (and I have a pretty sweet tooth) so might leave out, or reduce the sugar used for cooking the pears. Otherwise, a winner for me!

beckie101's picture
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well just tried this for the first time and .... yummy!!!
felt really indulgent even though it really wasnt!

riddlesden's picture

had the same problems with too little liquid and also gooey texture

Sissinghurst's picture

I forgot to say that I miss out the cocoa powder when using grated orange rind in the topping.

Sissinghurst's picture

Instead of lemon juice, I spiced up the pears with a little cinnamon and nutmeg - also just a little finely chopped citrus peel. I thought the topping was a little sparse, so doubled up on it, adding the grated rind of one orange for each egg white. Everyone thinks it is delicious and I have been asked for the recipe. Good one, Mary.

peanutbutter's picture

This recipe was very easy and very tasty. I made it for a murder mystery dinner party and it was light, chocolatey and an excellent choice as the last course. I would definitely make it again.

caralinec's picture
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Very easy and very tasty

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