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Baked Pears with Coconut Chocolate Crumble

Baked Pears with Coconut Chocolate Crumble

Serves 6

Delicate and fragrant, these baked pears have a sweet crunchy topping laced with coconut and chocolate. Pair with California Sparkling Rosé or Dessert Wine.

Ingredients:

2 tablespoons (30ml) brown sugar

1 tablespoon (15ml) all purpose flour

2 teaspoons (10ml)ground cinnamon

6 Bosc pears (about 2 pounds/900g), peeled, quartered, cored and cut lengthwise into ½ inch (1.25cm) slices

2 tablespoons (30ml) fresh lemon juice

½ cup (120ml) water

1½ cups (120g) sweetened flaked (dried) coconut

1 cup (125g) all purpose flour

3 tablespoons (45ml) brown sugar

½ teaspoon (2.5ml) sea salt

1 stick (4 ounces/113g) unsalted cold butter, cut into small cubes

2 ounces (57g) bittersweet chocolate pieces

Directions:

Preheat oven to 375° F (190° C)

Mix the 2 tablespoons (30ml) brown sugar, 1 tablespoon (15ml) flour, and cinnamon in a small bowl.

Toss the pears with the lemon juice in a large bowl.

Add the cinnamon mixture and toss again.

Spread pear slices evenly into a buttered 9-by-13-inch (23-by-33-cm) baking dish and drizzle with the water.

Bake in the preheated oven for 50 minutes or until pears are tender.

While the pears are baking, make the crumble.

Mix the coconut, 1 cup (125g) flour, 3 tablespoons (45ml) brown sugar, and salt in a large bowl.

Using your fingers, pinch the butter into the coconut mixture to form a slightly damp coarse mix with pea-size crumbles.

Spread the mixture on a cookie sheet and bake for 12 minutes or until golden brown. (Can be baked in the oven with the pears).

Remove the crumble from the oven and let cool for 5 minutes. Sprinkle chocolate evenly over the crumble and let rest for at least 5 minutes before serving.

To serve, divide pear slices among 6 dessert plates and top each serving with a spoonful of crumble.

Top with whipped cream or a scoop of vanilla ice cream if desired.

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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