Recipe: Caramelised pear & ginger crumble

Ingredients

• 1/2 cup caster sugar
• 1/4 cup verjuice
• 1 cinnamon stick
• 1 tbsp chopped glace ginger
• 6 Beur Bosc pears, peeled, cored & cut into chunks

Crumble

• 125 g plain flour
• 125 g unsalted butter
• 125 g brown sugar
• 1/4 cup rolled oats
• 1/4 cup shredded coconut
• 1 tsp ground ginger

Method

1. Preheat oven to 180°C (160°C fan-forced).
2. In a medium saucepan, place sugar, dessert wine & verjuice together over a low heat, stirring until sugar dissolves.
3. Bring mixture to the boil, before adding cinnamon, ginger & pear. Simmer for 4 minutes, then remove from heat.
4. For the crumble, rub the flour, butter, sugar, oats, coconut & ginger together until mixture is well combined & looks like coarse breadcrumbs.
5. Pour the fruit mixture into a large ovenproof dish or six individual ones & sprinkle over the crumble.
6. Place baking dish on an oven tray & bake in preheated oven for 30 minutes.

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