Pear & Ginger Crumble

The French nation has just discovered Le Crumble and is now crumbling in the homes, bistros, brasseries and 3 star Michelin restaurants alike. When you pass each home, you can hear the gentle crumbling of hands rubbing butter, sugar and flour, celebrating l’Angleterre’s greatest desserts. It is now seven years I have worked with my team and many experts to create an Oxfordshire fruit orchard, which will re-connect us with our own orchard tradition and our native pear and apple varieties. All of this spiced with a bit of “Entente cordiale”.

Special equipment: Gratin dish 30cm, oven tray.

675 Pear Crumble Portrait MAIN IMAGE

 

Ingredients Required

For the crumble topping
120g Butter, unsalted, cold, cut in to 2cm pieces
120g Plain flour
60g Caster sugar
60g Demerara sugar
For the pear & ginger compote
20g Water
80g Caster sugar
60g Unsalted butter
600g Pears, ripe, cored, diced 2-3cm
5g Ginger grated

Cooking Method

Planning ahead

You can prepare the crumble topping 1 day in advance and the pears can be cooked ready to be baked with the crumble topping.

Making the crumble

Pre-heat the oven to 200ºC. In a large bowl, with your fingertips, rub the softened butter into the flour and sugar for about 4 minutes until the mixture forms a light breadcrumb texture (*1). Sprinkle the crumble topping on an oven tray and cook in the pre-heated oven to lightly colour for 15minutes. Remove and reserve (*2).

For the pear & ginger compote

In a large saucepan (26cm) add the water then the sugar so it slowly absorbs and becomes a syrup.  On a medium high heat, cook the syrup to a very pale blond caramel (*3). Add the butter, the pears and cook for 6-8 minutes (*4), stir in the ginger, pour in to a gratin dish (*5) and leave to cool.

Final cooking Serving

Top the cooled fruit with the crumble mix (about 1cm thick) and bake in the oven for 10 minutes. Serve with vanilla or cinnamon ice cream.

 

 

Recipe © Raymond Blanc 2014.

Photograph © David Griffen 2014.