8 pears; peeled, cored and cubed
50g golden caster sugar
100g Swiss Plain Chocolate with Ginger, roughly chopped
Grated zest and juice of 1 lemon
For the crumble:
50g roasted chopped hazelnuts
200g plain flour
50g porridge oats
175g butter, chilled and diced
Preheat the oven to 180C.
Prepare the pears.
In 50ml of water, gently heat the pears, lemon juice and zest and sugar until the pears are tender.
Prepare the crumble.
Mix together the butter and flour and rub it between your fingers until it looks like breadcrumbs. Then mix in the hazelnuts, oats and sugar.
Spoon the pears into an oven proof dish and pour over half of the juice. Sprinkle over the chocolate and crumble mixture. Place in the oven and bake for 25 – 30 minutes until it is golden brown.
Make the sauce.
Return the left over pear juice to the heat and bring the mixture to the boil. Allow to boil until the liquid has been reduced by half.
Serve with ice cream or extra thick cream with the pear juice drizzled over.