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Loading...| 1 kg ripe pear , peeled and sliced | |
| 1 large lemon , juiced | |
| 75 g toasted sliced almonds | |
| 100 g polenta | |
| 100 g plain flour | |
| 75 g golden caster sugar | |
| 90 g butter | |
| 1 pinch salt | |
| 75 g muscovado sugar | |
| 50 g butter | |
| 150 ml double cream | |
| vanilla |
| 1. | Preheat the oven to 180C. |
| 2. | Place the pear in a 22cm ovenproof dish, drizzle with lemon juice and scatter with the almonds. |
| 3. | For the crumble topping, combine the polenta, flour and caster sugar in a bowl. Rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. |
| 4. | Sprinkle the crumble mixture over the pears and bake for 35-40 minutes, until golden and bubbling. |
| 5. | Melt the muscovado sugar and butter together in a small saucepan over a low heat. |
| 6. | Stir in the cream and a pinch of salt, and cook gently for a couple of minutes. |
| 7. | Serve the crumble with warm butterscotch sauce and vanilla ice cream. |
Warm and comforting dessert with a perfect balance of sweet and tart flavors.
Easy to make with simple ingredients.
High in sugar and fat.
May not be suitable for those with nut allergies due to the sliced almonds in the recipe.
Pear and Butterscotch Crumble contains some essential vitamins and minerals, such as Vitamin C and fiber from pears. However, due to its high sugar content, it should be consumed in moderation as a treat.
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