Pear, Rhubarb And Hazelnut Crumble With Frangelico Cream - cooking recipe

Ingredients

3/4 cup hazelnuts
3/4 cup flour
2/3 cup cold butter, diced
1/2 cup sugar
3 None ripe pears, peeled, cored, cut into 1 inch cubes
5 stalks rhubarb, trimmed, cut into 1 inch pieces
1/3 cup brown sugar
1 tsp vanilla extract
1 1/4 cups heavy cream
1/2 cup Frangelico hazelnut liqueur

Preparation

Preheat the oven to 400\u00b0F. Place the hazelnuts, flour, butter and sugar in the bowl of a food processor and process until mixture resembles breadcrumbs. Transfer to a bowl and rub with fingertips to create a chunkier texture.
Place the pear, rhubarb, brown sugar and vanilla in a large bowl and toss to coat the fruit with the sugar.
Spoon into six 1-cup ramekins and top with the crumble mixture.
Place on a baking sheet and bake for 25-30 mins, until fruit is bubbling and crumble is golden.
Meanwhile, combine the cream and Frangelico in a bowl and whisk until soft peaks form.
Remove the crumbles from the oven and allow to cool slightly. Serve topped with Frangelico whipped cream.