Pear and Chocolate Bakes

[Guest guest]

Pear and Chocolate Bakes

 

 

6 medium (800 g)(28 oz) buerre bosc pears, peeled,

cored, each cut into 8 wedges

8 teaspoons lemon juice

1 teaspoon ground cinnamon

1/4 cup firmly packed brown sugar

 

Topping:

 

50 g (1 3/4 oz) vegan margarine, chilled, chopped

1/4 cup firmly packed brown sugar

1/3 cup GF flour blend

50 g (1 3/4 oz) vegan dark chocolate, chopped

1/4 cup dry roasted hazelnuts, chopped

 

 

1. Preheat oven to 180 C (350 F) or 160 C (320 F) for fan-forced.

 

2. Combine pears, lemon juice, cinnamon and sugar in a saucepan over

medium-low heat. Stir until sugar has dissolved. Cook, covered, for 10

to 12 minutes or until pears are just tender. Divide between four 1

cup-capacity oven-proof dishes.

 

3. Make topping: Using fingertips, rub topping ingredients together in

a bowl until mixture resembles coarse bread crumbs. Sprinkle over pear

mixture.

 

4. Bake for 20 to 25 minutes.

 

5. Serve with vegan cream, custard or ice-cream.

 

 

Serves 4.