…and finally that memorable dinner aperitif, a little air guitar and pear crumble / chocolate Ségolène who loves the alloy of these two flavors, which is reminiscent of the Poire Belle Hélène..

Pear and Chocolate Crumble

Prep: 15mins
Cooking: 35mins

Serves 6 people

Filling:
- 5 large Conference pears
- 2 tablespoons brown sugar
- 20g salted butter
- 100g dark chocolate

Crumble:
- 125g plain flour
- 75g powdered sugar
- 50g brown sugar
- 100g butter at room temperature
- 1 pinch of salt

Pre-heat the oven to 180°C/Gas 4.

Break the chocolate into small nuggets with the tip of a knife and place them in the freezer.

Peel the pears and cut into coarse pieces. In a saucepan melt 20g of salted butter and add pears and 2 tablespoons brown sugar. Saute the pears over low heat for 10 minutes until slightly caramelized.

Prepare the crumble topping: In a bowl, Combine flour, sugar, brown sugar and a pinch of salt. Add the softened butter into small pieces and work with the fingertips for a sandy texture with irregular grains (not seek a uniform dough).

Drain the pears. In a buttered gratin dish, arrange a first layer of pears. Sprinkle with chocolate chips. Add a layer of pears and sprinkle with chips once again. With back of spoon, flatten slightly pears.

Then cover completely with crumble. Bake 35 minutes at 180 ° until the crumble is golden.

Serve warm or cold.