A combination of two of the best desserts around. A pear poached in a delicious red wine from B. INK and a comforting crumble. Winter warmer certified.
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Serves
6
Pear
Caster Sugar
Red Wine
Bay Leaf
Orange
Breadcrumb
Rolled Oat
Blanched Almond
Unsalted Butter
Salt
Egg Yolk
Double Cream
Serves
6
Pear
Caster Sugar
Red Wine
Bay Leaf
Orange
Breadcrumb
Rolled Oat
Blanched Almond
Unsalted Butter
Salt
Egg Yolk
Double Cream
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Step 1.
Heat the oven to 160°C.
Step 2.
Peel, halve and remove the stones from the pears. Add them to a pan with ⅔ of the sugar and the wine, bay leaves, orange zest and juice.
Step 3.
Bring to a simmer and poach cut side down for 5-6 minutes, or until just tender. Remove from the pan and reduce the wine by a third or to a light syrup.
Step 4.
To a mixing bowl, add the remaining sugar, breadcrumbs, almonds, oats, butter, salt and egg yolk and mix thoroughly. Don’t worry about rubbing anything in with your fingertips, this crumble is dead simple. No faff.
Step 5.
Add the pears to a baking dish cut side up, cover with the (strained) poaching syrup and the crumble mixture.
Step 6.
Bake for 45 mins and serve with cold cream.
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