Madison life - recipe: pear, rhubarb and hazelnut crumble with Frangelico cream

Preparation 20 minutes
Cooking 25-30 minutes
Serves 6

¾ cup (100g) hazelnuts
¾ cup (110g) flour
150g cold butter, diced
½ cup (110g) caster sugar
3 ripe beurre bosc pears, peeled, cored and cut into 2cm dice
5 (420g) rhubarb stalks, trimmed and cut into 2cm pieces
cup (75g) brown sugar
1 tsp vanilla extract
300ml double cream
½ cup (125ml) Frangelico

1 Preheat the oven to 200ºC (180ºC fan-forced). Place the hazelnuts, flour, butter and sugar in the bowl of a food processor and process until you have the texture of breadcrumbs. Place into a bowl and rub together with your fingertips to create a chunkier texture.
2 Place the pear, rhubarb, brown sugar and vanilla in a large bowl and toss to coat the fruit with the sugar.
3 Spoon into 1-cup capacity ramekins and top generously with the crumble mixture.
4 Place on a baking tray and bake in the oven for 25-30 minutes until the fruit is bubbling and the crumble is golden.
5 Meanwhile, combine the double cream and Frangelico in a bowl and whisk to soft peaks.
6 Remove the crumbles from the oven and allow to cool slightly. To serve, top with a generous dollop of the Frangelico cream.