Advertisement
Home Dessert

Pear, rhubarb and hazelnut crumble with frangelico cream

Pear, rhubarb and hazelnut crumble with frangelico creamMadison
6
20M
30M
50M

Ingredients

Method

1.Preheat the oven to 200°C/180°C fan-forced. Place the hazelnuts, flour, butter and sugar in the bowl of a food processor one process until you hove the texture of breadcrumbs. Place into a bowl and rub together with your fingertips to create a chunkier texture.
2.Place the pear, rhubarb, brown sugar and vanilla in a large bowl and toss to coat the fruit with the sugar.
3.Spoon into 1 cup capacity ramekins and top generously with the crumble mixture.
4.Place on a baking tray and bake in the oven for 25-30 minutes until the fruit is bubbling and the crumble is golden.
5.Meanwhile, combine the double cream and frangelico in a bowl and whisk to soft peaks.
6.Remove the crumbles from the oven and allow to cool slightly. To serve, top with a generous dollop of the frangelico cream.

If you are preparing the cream well in advance, the alcohol flavour wiil become more intense, so use 1/3 cup of frangelico instead of 1/2 cup.

Note

Related stories


Advertisement