Baked Pears with Coconut Chocolate Crumble
Want to surprise that special someone with a yummy Valentine’s treat? This recipe looks perfect for the occasion!
Delicate and fragrant, these baked pears have a sweet crunchy topping laced with coconut and chocolate. Pair with your favorite Temecula Valley Sparkling Rosé or Dessert Wine.
Ingredients:
2 tablespoons brown sugar
1 tablespoon all purpose flour
2 teaspoons ground cinnamon
6 Bosc pears (about 2 pounds), peeled, quartered, cored and cut lengthwise into ½ inch slices
2 tablespoons fresh lemon juice
½ cup water
1½ cups sweetened flaked (dried) coconut
1 cup all purpose flour
3 tablespoons brown sugar
½ teaspoon sea salt
1 stick (4 ounces) unsalted cold butter, cut into small cubes
2 ounces bittersweet chocolate pieces
Directions:
Preheat oven to 375° F
Mix the 2 tablespoons brown sugar, 1 tablespoon flour, and cinnamon in a small bowl.
Toss the pears with the lemon juice in a large bowl.
Add the cinnamon mixture and toss again.
Spread pear slices evenly into a buttered 9-by-13-inch baking dish and drizzle with the water.
Bake in the preheated oven for 50 minutes or until pears are tender.
While the pears are baking, make the crumble.
Mix the coconut, 1 cup flour, 3 tablespoons brown sugar, and salt in a large bowl.
Using your fingers, pinch the butter into the coconut mixture to form a slightly damp coarse mix with pea-size crumbles.
Spread the mixture on a cookie sheet and bake for 12 minutes or until golden brown. (Can be baked in the oven with the pears).
Remove the crumble from the oven and let cool for 5 minutes. Sprinkle chocolate evenly over the crumble and let rest for at least 5 minutes before serving.
To serve, divide pear slices among 6 dessert plates and top each serving with a spoonful of crumble.
Top with whipped cream or a scoop of vanilla ice cream if desired.
Suggested Pairings:
Callaway Vineyard & Winery ~ 2015 Rosé of Sangiovese
Carter Estate Winery ~ 2014 Brut Sparkling
Hart Family Winery ~ 2017 Rosé of Sangiovese – Platinum Medal Winner; 2018 Winemaker’s Challenge Wine Competition
Thornton Winery ~ Non-Vintage Blanc De Noir
Recipe and photo courtesy of the Wine Institute of California
