Preparation time: 15 minutes
Cooking time: 30 minutes
100g wholemeal or plain flour
90g jumbo rolled oats
50g caster sugar
Poached Pear Halves
3 firm pears
1 jar stem ginger in syrup
5cm (2 inch) fresh ginger, finely grated
2 strips of orange peel, finely sliced
1 tablespoon honey
A handful of raspberries
5 cooking apples, peeled and roughly chopped
2 handfuls of blackberries
2 tablespoons caster sugar
A generous splash of water
1. Begin by poaching the pears. Peel the pears and cut them in half. Combine all the ingredients in a saucepan and bring to a simmer over a medium heat and poach for around 15-20 minutes, being mindful not to overcook the pears, you still want them to remain firm.
2. Combine all the stewed apple ingredients in a small saucepan and simmer over a medium to low heat until soft and sweet. Add a splash of the pear poaching liquor to loosen the ingredients if needed.
3. For the crumble begin by pre-heating the oven to 180ºC/ Fan 160ºC/ Gas Mark 4. Add the flour, oats, butter and sugar to a large bowl and crumble using your fingers until all ingredients are combined and you have a fine crumb. Add the raisins and mix thoroughly. For the ultimate crunchy crumble spread the crumble out on a baking tray and oven bake for 10-15 minutes until it begins to turn golden then remove and set to one side until ready to use.
4. To make up the individual desserts, add a spoonful of the stewed apples to each ramekin, followed by half a pear, a generous glug of the poaching liquor and then top with a handful of crumble. The top of the pear should be left uncovered by the crumble. Place the ramekins onto a tray and bake in the oven at 180ºC/ Fan 160ºC/ Gas Mark 4 for 5-10 minutes to warm through, then serve immediately.
This is a great alternative to the traditional fruit crumble, it looks impressive and tastes completely delicious. All the elements of this dish can be made well in advance and just put together and warmed through ahead of serving.