…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
Serves 6 people
– 5 large Conference pears
– 2 tablespoons brown sugar
– 20g salted butter
– 100g dark chocolate
– 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.