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Pear, strawberry and macadamia crumble

Pear, strawberry and macadamia crumble
  • Serves 6

  • Preparation time:

  • Cooking time:

Ingredients

Filling
6 Buerre Bosc pears, each peeled and cut into six segments, seeds removed
50g sugar
Zest and juice 1 orange
1 cinnamon stick
1 vanilla pod, split and seeds scraped
1 punnet strawberries, hulled, large halved

Toppings
200g plain flour
100g cold butter, diced
90g raw caster sugar
100g raw macadamias, coarsely chopped

Method

Preheat oven to 170oc.

Place the pears, sugar, orange juice and zest, cinnamon and vanilla pod and seeds in a saucepan. Over a moderate heat simmer gently for approximately 15 minutes until the pears soften. Add strawberries and set aside.

To make the crumble, place the flour, butter, sugar and macadamias in a large bowl and rub the mixture together with your fingers until the mixture resembles fine breadcrumbs.

Spoon the pear mixture into a large ovenproof dish and sprinkle over the topping (alternatively divide the mixture evenly between six small ovenproof dishes and place on a baking sheet before placing in the oven). Bake for 20-25 minutes, or until golden.

Serve with crème fraiche, cream, Greek yoghurt or vanilla ice cream.

Notes