Nothing says Autumn quite like a good crumble and this Pear and Dark Chocolate version from the team at Thixendale based Charlie & Ivy is a real crowd pleaser!
Using their Cold Pressed Rapeseed Oil, pears and chocolate, this simple but delicious pudding is a perfect weekend treat.
The recipe has been developed as be part of Charlie & Ivy’s Autumn Feast, an opportunity to get creative in your kitchen with a delicious seasonal menu, recipes and inspiration. Details of the feast and how to get hold of the new feasting box can be found online at www.charlieandivys.co.uk/autumn-feast.html
# Wash and dry the salad leaves and set aside.
# In a small bowl, mix the pecans with the cayenne pepper, Worcestershire sauce, Tabasco and salt.
# Scatter them over a baking tray and bake in an oven preheated to 200°C/Gas Mark 6 for 5-6 minutes, until lightly toasted.
# Remove from the oven and leave to cool.
For the vinaigrette, combine the ingredients vigorously.
# Put the pears and salad leaves in a bowl and toss with the dressing.
# Divide between 4 plates, scatter over the blue cheese and pecans nuts and serve.
Toast the heir to the throne with this green goddess of cocktails made from 2 juiced pears and apples and 2tbsp lemon juice shaken with Raisthorpe Sloe Gin and a dollop of honey.
Pour over ice and add a splash of club soda.
Start by generously buttering 4 soufflé moulds and then covering the buttered moulds
with caster sugar - tilt the mould to the side so you cover the bottom and the side,
which will help the soufflé to rise.
Heat a heavy bottomed pan and add 20g of the butter; melt and add the pears, sauté
until soft and golden brown and finish by adding the lemon juice.
Place the pear mix into a food processer & make a smooth purée, then pop the
mixture in to a large bowl and leave in the fridge for an hour or so before making the
Whisk the egg yolks into the pear mixture and heat over a medium heat for 3-4
minutes - careful not to boil the mixture.
In a mixer whisk the egg whites and the remaining caster sugar until soft peaks.
Lightly fold the whites into a cooled pear mixture to make a batter like mixture.
Pour the batter into the 4 sugared moulds and bake in a preheat oven at 180c for
Finish by dusting with icing sugar