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


- 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.


Step 1

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.

Step 2

Stir in the rest of ingredients, mixing to form big clumps. Spread over a bakign sheet and bake for 15 minutes until golden.

Step 3

Remove and break into big clumps when melted, and leave to cool and crisp.

Step 4

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.

Step 5

Add remaining ingredients, then add peeled pears. Simmer, and cook for 15-20 minutes until almost tender.

Step 6

If these are being made in advance, leave to cool submerged in the syrup- this means they won't turn brown.

Step 7

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.

Step 8

Add the chocolate. Pour the milk mixture over the egg mixture, and stir until the chocolate melts.

Step 9

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.

Step 10

Serve how you like.


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