Pear And Butterscotch Crumble Food

PEAR AND SULTANA CRUMBLE

Steps:

• Drain and thickly slice pear halves in pear juice, reserving 4 tbsp of the juice.
• Put the pears in an ovenproof dish with the sultanas and the reserved juice.
• Cut the butter in to small cubes and rub into plain flour.
• Mix in caster sugar and sprinkle over the pears.
• Bake at 190C for 25 mins.
• Serve with cream or natural yogurt.

PEAR AND BUTTERSCOTCH CRUMBLE

Steps:

• Start by making the dulce de leche.
• Take a small saucepan and heat together the sugar, butter and cream with a dash of vanilla.
• Stir gently until the sugar dissolves and then boil for three minutes.
• Take off the heat and set aside.
• Now, preheat the oven to 350 F or 180 degrees C.
• Place the pears in an ovenproof dish with the lemon juice, tossing gently to coat.
• Top the pears with the almonds, then spoon over as much dulce de leche, or home-made butterscotch sauce, as you need to cover all the pears and almonds.
• To make the crumble topping, combine the polenta, flour and sugar in a bowl, then rub in 75g of the butter and salt.
• Tip this over the pears and press down lightly.
• Dot the surface with the remaining butter and bake for 35-40 minutes or until golden brown.
• Allow the crumble to stand for about 10 minutes, then serve with ice cream.

PEAR GINGER CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
• For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
• Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.

PEAR & BLACKBERRY CRUMBLE WITH BAY LEAF CUSTARD

Steps:

• First, make the custard. Whisk the egg yolks in a bowl until just broken up - they shouldn't be frothy. Pour the milk and sugar into a saucepan and warm over a low heat, stirring to dissolve the sugar, until almost boiling. Add the bay leaves, remove from the heat, and leave to infuse for 10 mins. If the milk mixture has cooled after this time, briefly warm it up again until just steaming, then remove from the heat. Discard the bay leaves and pour a little of the mixture into the whisked egg yolks. Whisk in the splash of milk, then pour the yolk mixture into the milk pan, whisking continuously to combine. Cook over a low-medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, and silky smooth. Strain through a sieve and set aside. The custard can be served warm or cold - you can chill it at this stage, or set aside to reheat later.
• For the crumble topping, combine the flour, sugar, oats, pumpkin seeds, almonds, hazelnuts, spices and a pinch of salt in a bowl, then pour over the butter. Mix well. Heat the oven to 200C/180C fan/gas 6.
• Butter a large ceramic baking dish. Combine the pears, sugar, lemon juice, cinnamon and knob of butter in a medium pan, then set over a low heat. Cook for 4-5 mins, gently stirring, until the pears have released some juice and are slightly softened, but not falling apart. Remove from the heat and tip into the dish along with half the cooking juices released into the pan. Dot the blackberries among the filling.
• Scatter the crumble topping all over the filling, then bake for 25-30 mins until golden, crisp and bubbling at the edges. Leave to stand for 10 mins before serving with the custard, alongside the remaining pan juices.

PEAR & BLACKBERRY CRUMBLES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish.
• Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add the pistachios and demerara sugar, then stir to combine.
• Sprinkle crumble evenly over the cooked fruit. This can be done up to 1 day ahead, or frozen for up to 1 month. Bake for 20-25 mins if small, 40 mins if large, until golden. If baking from frozen, add 15 mins cooking time. Remove from the oven, cool slightly, then serve with ice cream, if you like.

PEAR & CHOCOLATE FLAPJACK CRUMBLE

Steps:

• Heat oven to 180C/160C fan/gas 4. Drain the pears (keeping the syrup) and cut each half in half. Tip into a dish or ovenproof pan about 22cm across. Drizzle 2-3 tbsp of the syrup from the can over them.
• Melt the butter and syrup in a saucepan, then stir in the oats and a pinch of salt. Quickly mix in the chocolate, but don't let it melt. Tip the mixture over the pears.
• Bake for 30 mins until golden and crisp. Cool for 5 mins before serving with some double cream or ice cream, if you like.