CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Sticky Pear And Ginger Crumble

1

  • Overview
  • Ingredients
    11 items
  • Directions

Enjoy this delightful Sticky Pear & Ginger Crumble, featuring tender caramelized pears flavored with ginger, topped with a crunchy crumble made with pecan nuts and oats.

Crumble

  • 180g Cake Flour
  • 60g Rolled Oats
  • 50g Dark Demerara Sugar
  • 100g Salted Butter
  • 50g Pecan Nuts

Pear Filling

  • 6 Pears
  • 80g Salted Butter
  • 100g Muscovado Sugar
  • 100g Preserved Ginger
  • 5ml Cinnamon
  • 2.5ml Ginger

  • Preheat oven to 180°C (160°C fan-assisted) and grease a pie dish or use a skillet.
  • TO MAKE THE CRUMBLE: Combine the flour, oats, 50g NATURA DARK DEMERARA SUGAR and 100g butter. Rub the butter into the dry ingredients with your fingertips to make a crumble. Add the nuts.
  • TO CARAMELISE THE PEARS: Melt the 80g butter in a frying pan/skillet and add the 100g NATURA LIGHT MUSCOVADO SUGAR, cinnamon and ground ginger, as well as the preserved ginger. Stir to make a sauce.
  • Add the pears and gently stir until they are coated in the sauce. Cook for a few minutes to soften and lightly caramelise the pears.
  • For skillet: Sprinkle the crumble over the pears and bake for ±25 minutes.
  • For pie dish: Spoon the pears and sauce into a greased pie dish, sprinkle the crumble over and bake in the oven for ±25 minutes until golden brown and cooked.
  • Serve with ice cream or cream.