Sunday, 3 January 2016

Pear and Chocolate Cobbler

This was my post Chirstmas treat. I'd had a can of pears hanging around in the cupboard for a while and this is the perfect recipe for them. Of course Hugh says use fresh but tinned are just as good. Yum!

Pear and Chocolate Cobbler (adapted from River Cottage Light and Easy)
(Serves 6)

2 tins pears, drained
100ml apple or pear juice
1 tbsp runny honey
50g dark chocolate (at least 70% cocoa solids)

For the topping
100g ground almonds
50g brown rice flour
2 tsp baking powder
50g light soft brown sugar
2 large eggs
1 tbsp rapeseed oil

Preheat the oven to 180°C. Grease a 1.5 litre ovenproof dish.

Slice the pears and then spread them into a roughly equal layer in the ovenproof dish. Pour the apple or pear juice all over the pears, and then drizzle over the honey. Break the chocolate into small pieces and distribute evenly over the fruit.

Sift the ground almonds, rice flour, baking powder and sugar into a bowl. Add the eggs and rapeseed oil and beat together until it forms a thick batter.

Drop the batter in 6 large dollops around the edge of the dish, partially covering the pears. Bake for 35-40 mins or until the cobbler topping is firm and golden brown.

Leave the cobbler to settle for 10 mins or so, then serve.

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