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Box News And Pear And Chocolate Crumble Recipe

Mattby Matt, 1 yr, 6 m ago in Blog
Comments | Tags: Box News, Local, squash

This week’s potato is the versatile and tasty red ‘Desiree’. These, along with the cauliflowers and the leeks in the larger boxes, are grown on St Helens Farm near Tadcaster. This 270 acre arable farm is in the south west corner of the Vale of York, the agricultural heartland of Yorkshire with fertile soils and a climate a little warmer and drier than other parts of the region. The farm is also our main source of the blue ‘Crown Prince’ squash, but this week we’re using the equally tasty Kabocha Squash id=‘Kabocha’ from Herefordshire, along with a mix of red and golden beetroots. The Swiss chard is French. This week’s English apples are ‘Red Pippin’ a modern cross of Cox and 'Ida Red', and ‘Ashmead’s Kernel’; a 17th century variety. The English pears are 'Worcester Triumph'.

If you have a look in 'Stocklists', we're now publishing a list of our whole range of organic goodies. Just call or email if you would like anything adding to your box.

PEAR AND CHOCOLATE CRUMBLE

  • 650g firm pears peeled cored and diced
  • 1 tbsp lemon juice, 40g caster sugar
  • 100g roughly chopped plain chocolate
  • 150g butter
  • 150g plain flour
  • 50g Jumbo oats
  • 50g ground almonds
  • 50g flaked almonds
  • 100g light brown sugar   
  1. Place the pears lemon juice, sugar and a tbsp water in a pan and cook gently for about 5 minutes until they are just tender
  2. Remove the pears to a shallow ovenproof dish (about 20 x 25cm), and reduce the remaining liquid a little more before adding that too. Sprinkle on the chocolate
  3. Rub the butter, ground almonds and flour together. Stir in the sugar and oats and if you tightly squeeze together handfuls of the mixture, then break them up again with your fingers, you can create a nice clumpy texture.
  4. Sprinkle this onto the pear mixture with the flaked almonds and bake for  about 25 minutes at 180c. 
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