Soft sharp pear contrasts wonderfully with a sweet, nutty chocolate meringue topping, less than 150 calories per serving – or if you make mini ramekins, only 60 – 75 calories each, depending on the size and sweetness of the pears.
The idea for this dish came from BBC Good Food, where it is called Chocolate Pear Crisp. But their recipe had way too much sugar for my taste, so I radically changed it.
- 1 egg white
- 1 lemon, juice only
- 15g granulated sugar
- 5g unsweetened cocoa powder, sifted
- 20g ground almonds
- 2 small pears
- Heat the oven to 160c.
- Peel the pears, discard the cores and cut into pieces.
- Put into a small saucepan with the lemon juice, cover and cook gently for about 10 minutes, until the pear is nice and soft.
- Meanwhile, mix the cocoa, sugar and almonds in a bowl.
- Whisk the egg white then fold in to the dry ingredients.
- Transfer the pears to 3 ramekins (or 2 ordinary and 2 mini ones) and spread the meringue mixture over the top.
- Bake for about 20 - 25 minutes, until nicely crisped on top.