Recipe: Caramelised pear & ginger crumble

Adelaide Central Market shares with FIFTY+SA their recipe for their caramelised pear and ginger crumble. A warming end to any meal with the cooler evenings.

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.

Adelaide Central Market

adelaidecentralmarket.com.au

@adelcentralmarket

  • Staff Writer

    Made up of a small, tight knit team of writers and contributors who are passionate about all things FIFTY+ and the New Age. We love Adelaide and wider South Australia and sharing with you all of the l...

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