Firm conference pears are in plentiful supply at the moment with French comice pears coming a close second in the flavour stakes! Here's a crumble mix which uses a small amount of porridge oats to make the crumble mix a little chewier.
1 lb pears, cored and cut into large cubes
1 tablespoon of granulated sugar
1 teaspoon plain flour
1 oz ground almonds
A good pinch of cinnamon
1 oz raisins
Crumble topping
2 oz caster sugar
2 oz light brown sugar
4 oz plain flour
4 oz unsalted butter, chilled and diced
2 oz porridge oats
Pinch of salt
This can be prepared in advance and then refrigerated or frozen, as required. It can be cooked from frozen, but add 15 mins to the ooking time.
Preheat oven to Gas mark 5/180C/350F
Mix pears with sugar, flour, almonds, cinnamon and raisins. Place in the bottom of an ovenproof dish.
Make the crumble topping by stirring flour, salt, sugar and porridge oats in a large mixing bowl. Add the diced butter and then mix with your fingers until mixture resembles coarse breadcrumbs.
Sprinkle the crumble mixture over the pear mix and press down gently.
Cook on a baking sheet for one hour until the top is golden brown. Use a knife to check that the fruit is soft when pierced.
Serve warm with a marscapone cream
4 tablespoons marscapone
1 teaspoon vanilla essence
1 teaspoon icing sugar
Mix the above ingredients together.
Recipe: Leith's Cookery School, London
1 lb pears, cored and cut into large cubes
1 tablespoon of granulated sugar
1 teaspoon plain flour
1 oz ground almonds
A good pinch of cinnamon
1 oz raisins
Crumble topping
2 oz caster sugar
2 oz light brown sugar
4 oz plain flour
4 oz unsalted butter, chilled and diced
2 oz porridge oats
Pinch of salt
This can be prepared in advance and then refrigerated or frozen, as required. It can be cooked from frozen, but add 15 mins to the ooking time.
Preheat oven to Gas mark 5/180C/350F
Mix pears with sugar, flour, almonds, cinnamon and raisins. Place in the bottom of an ovenproof dish.
Make the crumble topping by stirring flour, salt, sugar and porridge oats in a large mixing bowl. Add the diced butter and then mix with your fingers until mixture resembles coarse breadcrumbs.
Sprinkle the crumble mixture over the pear mix and press down gently.
Cook on a baking sheet for one hour until the top is golden brown. Use a knife to check that the fruit is soft when pierced.
Serve warm with a marscapone cream
4 tablespoons marscapone
1 teaspoon vanilla essence
1 teaspoon icing sugar
Mix the above ingredients together.
Recipe: Leith's Cookery School, London
thanks........
