Chocolate Pear Crisp – a delicious recipe with lemon, sugar, poire william pear liqueur, egg, icing sugar, cocoa powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
If you're going to cook this immediately, preheat the oven to 160C/ gas 3 while you cook the pears on the hob. Otherwise you can leave the preheating until you're ready to cook the topping.(e.g. I made my pear filling ahead of time, so heated the oven while I made the topping).
2
Peel (if desired), core and chop pears into small chunks.
3
Place in a saucepan with lemon juice and sugar. Bring to the boil, then cover and cook for 10 minutes. Uncover and cook for a further 8-10 minutes to allow the liquids to thicken up.
4
Divide between 4 ramekins, and if using, top with the liqueur.
5
Sift the icing sugar and cocoa together, then stir in the ground almonds.
6
Whisk the egg white until stiff, then fold into the dry ingredients. (It also works the other way round -- so don't worry).
7
When the cocoa sugar almond mixture is combined with the egg white, it should be a stiff dropping consistency. Top the pear filled ramekins with it, it will spread and puff during cooking so it doesn't have to reach the edges or be enormously neat.
8
Bake in the oven at 160 C/gas 3 until the topping is firm to the touch - 20-25 minutes. Serve hot or cold.
147
kcal
Calories
6
g
Fat
21
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 pears, 1/2 lemon, juice of, 1 tablespoon light muscovado sugar, 4 teaspoons poire william pear liqueur (optional), and more.
Yes, Chocolate Pear Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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