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Pear and macadamia crumble with chocolate sauce

Golden pear crumble with macadamia crunch and sea-salt warmth.
Lime-bright fruit tucked under buttery, coffee-cocoa crumbles.
Drizzle the silky chocolate sauce for a sweet, cozy finish.

dessert ⏱ 80 min 640 kcal / portion 110.0 g carbs / portion (estimated) vegetarian glutenmilktree nuts 🔗 Original source

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Pear and macadamia crumble with chocolate sauce
v7 · rb0e705f985 20260727Z1751 2 pieces lime 19.7 ml cacao nib 90 g unsalted butter 100 g macadamia nut 60 ml water 1 tbsp lime zest infuse coffee in cream 🔥 heat oven to 190°C and prepare ovenproof pan 🍳 cook pears with palm sugar, salt, vanilla, and butter until softened ⏳ stir in lime juice and lime zest then set aside make crumble by rubbing flour, coconut, palm sugar, coffee grounds, and butter into coarse crumbs 🌀 stir in macadamia nuts and spread crumble over pears 🔥 ⏱ 20-25 min bake until golden and bubbling 🍳 finish chocolate sauce by warming infused cream with vanilla and water then simmer 🍳 melt chocolate with strained warmed cream to make sauce 🔪 top crumble with remaining lime zest and remaining cacao nibs 🍳 serve warm crumble with chocolate sauce for drizzling Pear Crumble 🍐 1 tsp coffee ground 100 ml double cream 120 g palm sugar ½ tsp sea salt 1 tsp vanilla bean paste 8 pieces pear 40 g butter 90 g plain flour 40 g desiccated coconut 70 g dark chocolate 1 tsp carob syrup coffee ground, double cream palm sugar, sea salt, vanilla bean paste, pear 45 g butter, plain flour, desiccated coconut 15 ml 45 g macadamia nut lime zest dark chocolate, carob syrup 5 ml cacao nib
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Preparation steps

  1. infuse coffee in cream
  2. heat oven to 190°C and prepare ovenproof pan
  3. cook pears with palm sugar, salt, vanilla, and butter until softened
  4. stir in lime juice and lime zest then set aside
  5. make crumble by rubbing flour, coconut, palm sugar, coffee grounds, and butter into coarse crumbs
  6. stir in macadamia nuts and spread crumble over pears
  7. bake until golden and bubbling for 20-25 min
  8. finish chocolate sauce by warming infused cream with vanilla and water then simmer
  9. melt chocolate with strained warmed cream to make sauce
  10. top crumble with remaining lime zest and remaining cacao nibs
  11. serve warm crumble with chocolate sauce for drizzling

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