Recipe: PEAR, CRANBERRY & WHITE CHOCOLATE CRUMBLE
If traditional Christmas pudding isn't your thing then make something more classic and familiar all year round, but just use festive flavours. Pear and cranberry crumble with other flavours of white chocolate, ginger and star anise.
- 5 pears
- 100 g fresh cranberries
- 1 knob of butter
- 1 star anise
- 1 squeeze of lemon
- 50 g white chocolate
- 100 g self-raising flour
- 75 g cold, salted butter
- 4 tbsp soft brown sugar
- 1/2 tsp ground cinnamon
- 200 g gingernut biscuits
- 1 tbsp candied stem ginger
PREHEAT AN OVEN
Preheat an oven to 200°C.
CHOP THE PEARS
Peel, core and chunk the pears into thumb-sized pieces.
Heat a frying pan and toss in the knob of butter with the star anise.
COOK PEARS & CRANBERRIES
Add the pear pieces and fry for a couple of minutes to begin to soften, then add the cranberries to cook for a few minutes more.
Squeeze in the lemon juice.
WHITE CHOCOLATE STAGE
Transfer the pear mix to a deep ovenproof serving dish, removing the star anise.
Chop up the white chocolate and scatter over the fruit mix, so that it begins to melt.
START THE CRUMBLE
Rub the cold cubed butter into the flour in a clean bowl, then stir through the sugar and ground cinnamon.
BASH THE BISCUITS
Bash the biscuits into a fine crumb and mix those into the crumble too.
SCATTER THE CRUMBLE ON TOP
Scatter the fruit mix with plenty of the crumble mixture and top with chopped candied ginger. Save the spare crumble in a sandwich bag for another day… it’ll keep in the fridge for up to a week.
BAKE AND SERVE
Bake for 15 minutes until golden on top and the apple mixture is bubbling.
Serve with a jug of steaming custard.
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