Spiced poached pear with almond crumble and cinnamon cream recipe
 Can’t decide between poached pear or crumble? Have both. Served with a delightful cinnamon cream and chocolate sauce. 200g/7oz sugar100ml/3½fl oz dry white wine1 cinnamon stick4 large pears, peeled16 cloves1 lemon, juice and zest 200g/7oz sugar 100ml/3½fl oz dry white wine 1 cinnamon stick 4 large pears, peeled 16 cloves 1 lemon, juice and zest 50g/1¾oz butter, chilled50g/1¾oz plain flour60g/2¼oz caster sugar1 tsp vanilla extract ½ tsp ground ginger4 tbsp flaked almonds 50g/1¾oz butter, chilled 50g/1¾oz plain flour 60g/2¼oz caster sugar 1 tsp vanilla extract ½ tsp ground ginger 4 tbsp flaked almonds 100ml/3½fl oz double cream50ml/2fl oz mascarpone4 tbsp icing sugar½ tsp ground cinnamon1 lemon, zest and dash of the juice 100ml/3½fl oz double cream 50ml/2fl oz mascarpone 4 tbsp icing sugar ½ tsp ground cinnamon 1 lemon, zest and dash of the juice 80g/3oz dark chocolate (minimum 70% cocoa solids)2 tbsp butter 80g/3oz dark chocolate (minimum 70% cocoa solids) 2 tbsp butter 3 tbsp dried cherries, roughly chopped4 mint leaves, to decorate 3 tbsp dried cherries, roughly chopped 4 mint leaves, to decorate Method For the pears, put the sugar, white wine, cinnamon and 350ml/12fl oz water in a saucepan large enough to accommodate the pears. Bring to the boil, then reduce the heat to a gentle simmer. In the meantime, stud each pear with 4 cloves, then carefully add them to the poaching liquid along with the lemon juice and zest. Simmer slowly for about 12–15 minutes, turning from time to time until the pears are just softened. Leave to cool completely before removing. To prepare the crumble, preheat the oven to 180C/160C Fan/Gas 4. Using your fingertips, rub the butter, flour, sugar, vanilla and ginger together in the bowl and then stir in the almonds. Spread the crumble onto a baking tray and bake for about 12–15 minutes, turning twice during cooking. Once lightly browned, remove from the oven and leave to cool completely.For the cream, whip the cream, mascarpone, icing sugar, cinnamon, lemon zest and juice together until firm. Set aside.For the chocolate sauce, melt the chocolate and butter in a heatproof bowl placed over a saucepan of gently simmering water. Do not let the bowl touch the water – allow the chocolate to melt very gently. Remove from the heat and set aside.To assemble, core each pear from the base and slice 2cm/¾in pieces from the top of each pear (keep the stalks intact). Place the pear bases on a serving platter. Dip the tops into the chocolate sauce and leave to set on baking paper. Spoon or pipe the cream onto the top of pear bases and place the dipped pear stalk on top. Drizzle chocolate sauce around each pear and sprinkle the crumble over. Arrange dried cherries on top and place a mint leaf on each pear. For the pears, put the sugar, white wine, cinnamon and 350ml/12fl oz water in a saucepan large enough to accommodate the pears. Bring to the boil, then reduce the heat to a gentle simmer. For the pears, put the sugar, white wine, cinnamon and 350ml/12fl oz water in a saucepan large enough to accommodate the pears. Bring to the boil, then reduce the heat to a gentle simmer. In the meantime, stud each pear with 4 cloves, then carefully add them to the poaching liquid along with the lemon juice and zest. Simmer slowly for about 12–15 minutes, turning from time to time until the pears are just softened. Leave to cool completely before removing. In the meantime, stud each pear with 4 cloves, then carefully add them to the poaching liquid along with the lemon juice and zest. Simmer slowly for about 12–15 minutes, turning from time to time until the pears are just softened. Leave to cool completely before removing. To prepare the crumble, preheat the oven to 180C/160C Fan/Gas 4. Using your fingertips, rub the butter, flour, sugar, vanilla and ginger together in the bowl and then stir in the almonds. To prepare the crumble, preheat the oven to 180C/160C Fan/Gas 4. Using your fingertips, rub the butter, flour, sugar, vanilla and ginger together in the bowl and then stir in the almonds. Spread the crumble onto a baking tray and bake for about 12–15 minutes, turning twice during cooking. Once lightly browned, remove from the oven and leave to cool completely. Spread the crumble onto a baking tray and bake for about 12–15 minutes, turning twice during cooking. Once lightly browned, remove from the oven and leave to cool completely. For the cream, whip the cream, mascarpone, icing sugar, cinnamon, lemon zest and juice together until firm. Set aside. For the cream, whip the cream, mascarpone, icing sugar, cinnamon, lemon zest and juice together until firm. Set aside. For the chocolate sauce, melt the chocolate and butter in a heatproof bowl placed over a saucepan of gently simmering water. Do not let the bowl touch the water – allow the chocolate to melt very gently. Remove from the heat and set aside. For the chocolate sauce, melt the chocolate and butter in a heatproof bowl placed over a saucepan of gently simmering water. Do not let the bowl touch the water – allow the chocolate to melt very gently. Remove from the heat and set aside. To assemble, core each pear from the base and slice 2cm/¾in pieces from the top of each pear (keep the stalks intact). Place the pear bases on a serving platter. Dip the tops into the chocolate sauce and leave to set on baking paper. To assemble, core each pear from the base and slice 2cm/¾in pieces from the top of each pear (keep the stalks intact). Place the pear bases on a serving platter. Dip the tops into the chocolate sauce and leave to set on baking paper. Spoon or pipe the cream onto the top of pear bases and place the dipped pear stalk on top. Spoon or pipe the cream onto the top of pear bases and place the dipped pear stalk on top. Drizzle chocolate sauce around each pear and sprinkle the crumble over. Arrange dried cherries on top and place a mint leaf on each pear. Drizzle chocolate sauce around each pear and sprinkle the crumble over. Arrange dried cherries on top and place a mint leaf on each pear.