Chocolate pear crisp

Chocolate pear crisp

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(43 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 4
This delicious pud is lovely and rich, you’d never guess it contains zero saturated fat!

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal140
  • fat4g
  • saturates0g
  • carbs26g
  • sugars25g
  • fibre2g
  • protein2g
  • salt0.03g
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Ingredients

  • 3 ripe pear
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 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 almond
  • 1 egg white

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.

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Comments, questions and tips

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codeswitcher18
6th Jul, 2016
3.8
I made this for my parents, and it was great! Healthy but still naughty - and extra crispy with 5 extra minutes in the oven :)
VivienR
11th Oct, 2015
3.8
It's good. I reduced the sugar to 2 teaspoons, as v calorie intake careful. I split it into 3 ramekins and one egg white was plenty. If you whisk it enough, it goes a long way.
sselby
24th Jan, 2015
5.05
Great recipe, but after making it the first time found it needed another egg white . Also left out he alcohol as two of my children, both in their late teens, don't like alcohol! I used unripe pears and poached them first. This oud is now a firm family favourite
tomlin121
25th Mar, 2013
5.05
These are absolutely scrumptious and quick to make!
supercooky
4th Feb, 2013
4.05
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
11th Nov, 2012
Love this and have made it many times. Usually add whatever is in the alcohol cupboard - brandy works well.
joricho
24th Oct, 2012
5.05
Quick, easy and delicious. Definitely good enough for guests!
shedley
13th Apr, 2012
3.05
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
13th Feb, 2012
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
28th Oct, 2011
I used apples and it was delicious.

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vickylp3
16th Feb, 2017
Anybody know whether these reheat fairly happily? Would like to make ahead
goodfoodteam's picture
goodfoodteam
18th Feb, 2017
Thanks for your question. Although these will be at their best if made on the day and served warm from the oven you can make them day before and reheat. Don't reheat for too long or they may become dry.
hilaryys
6th Dec, 2015
I've made this recipe many times and although, because we're greedy, I make the amounts given into two generous portions (!!!) I made an unexpected discovery today! Went to make the recipe and found I was completely out of cocoa so whizzed 50g plain choc in the food processor till it was as fine as poss and then proceeded with the recipe. Result? The topping looked much paler than with cocoa but the texture was superb - little tiny bits of plain choc in the meringue topping! Give it a go!!