Poached pears in a chocolate and "baileys" custard with a flapjack crumble topping.

Name: Poached pears in a chocolate and "baileys" custard with a flapjack crumble topping.
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: En
Ingredients: 250 g caster sugar; Big squeeze of lemon juice; Three strips of pared orange zest; i big tsp of vanilla bean paste; I cinnamon stick, broken in half; 6 ripe but firm pears, peeled with stems intact.; 300 ml whole milk; 300 ml double cream; -4 free range egg yolks; 50 g caster sugar; 1 tablespoon cornflour; 200 g dark chocolate, chopped; A gulg of Baileys.; 30 g self-raising flour; 70 g rolled porridge oats; 20 g caster sugar; 20 g light muscovado sugar; 50 g chilled butter, cubed; 40 g roasted hazelnuts; 1 tbsp golden syrup.

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Dessert

6 servings

Very Easy

50 min

Ingredients

6

250 g caster sugar
Big squeeze of lemon juice
Three strips of pared orange zest
i big tsp of vanilla bean paste
I cinnamon stick, broken in half
6 ripe but firm pears, peeled with stems intact.

For the custard:

300 ml whole milk
300 ml double cream
4 free range egg yolks
50 g caster sugar
1 tablespoon cornflour
200 g dark chocolate, chopped
A gulg of Baileys.

For the topping:

30 g self-raising flour
70 g rolled porridge oats
20 g caster sugar
20 g light muscovado sugar
50 g chilled butter, cubed
40 g roasted hazelnuts
1 tbsp golden syrup.

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Preparation

Preparation15 min

Cook time35 min

Preheat the oven to 200c. Put the flour, oats and sugars in a bowl. Add the butter and rub with fingers to form big crumbs.
Stir in the rest of ingredients, mixing to form big clumps. Spread over a bakign sheet and bake for 15 minutes until golden.

Remove and break into big clumps when melted, and leave to cool and crisp.
To poach the pears, put the sugar in a large pan, and add 1 litre of water. Place on a medium heat. Stir until sugar has dissolved.

Add remaining ingredients, then add peeled pears. Simmer, and cook for 15-20 minutes until almost tender.
If these are being made in advance, leave to cool submerged in the syrup- this means they won't turn brown.

For the custard, heat the milk and cream into a pan until just about to boil. In another bowl, mix the yolks, sugar and cornflour.
Add the chocolate. Pour the milk mixture over the egg mixture, and stir until the chocolate melts.

Return to a clean pan and place over a gentle heat, stirring well, until the custard coats the back of a wooden spoon. Stir in the Irish Cream and remove from the heat.
Serve how you like.