Ingredients
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5 beurre bosc pears
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1 lemon, halved
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125g pitted dates, chopped
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1/3 cup (75g) coconut sugar
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75g unsalted butter, melted, cooled slightly
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1/3 cup (50g) self-raising flour
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1 cup (100g) almond meal
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1/2 cup (70g) slivered almonds
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1 teaspoon ground cinnamon
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300ml double-thick cream
Equipment
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22cm round baking dish
Method
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1Preheat the oven to 200C.
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2Peel and core the pears, rubbing the flesh with half a lemon to prevent them from going brown. Cut into thin wedges, then place in a 22cm round baking dish. Add the dates, 1 tbs coconut sugar, juice from remaining lemon half and 2 tbs water, and toss well to coat. Cover with foil and bake for 15 minutes or until just tender.
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3Meanwhile, to make crumble, combine butter, flour, almond meal, almonds, cinnamon and remaining 1/4 cup (35g) coconut sugar in a bowl. Remove foil from baking dish and stir pears to coat in syrup. Sprinkle crumble over pear mixture, then return to oven and bake, uncovered, for a further 20 minutes or until crumble is dark golden and pears are tender.
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4Serve with double-thick cream.
Source: taste.com.au
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