Pears with fresh and ground ginger baked under a buttery demerara crumble. Serves 6.
ripe but firm6piece
a 3 cm piece10g
30g
1tsp
0.5piece
175g
cold, cut into cubes100g
75g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 6piece | ripe but firm | — | |
| 2 | | 10g | a 3 cm piece | — | |
| 3 | | 30g | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 0.5piece | — | — | |
| 6 | | 175g | — | — | |
| 7 | | 100g | cold, cut into cubes | — | |
| 8 | | 75g | — | — |
Turn the oven to 190 °C (170 °C fan).
Lay the pears on the chopping board.
Pear · 6 piece
Quarter them, cut out the cores and cut each quarter into 3 chunks.
Put the pears in the baking dish (about 20 × 30 cm).
Lay the ginger on the board.
Fresh ginger · 10 gScrape off the skin with the edge of the spoon.
Grate it finely over the pears.
Sprinkle over the brown sugar.
Light brown sugar · 30 gAdd the ground ginger.
Ground ginger · 1 tspLay the lemon half on the chopping board.
Lemon · 0.5 pieceSqueeze over the juice, then turn the pears with the spoon to coat them and spread them level.
Put the flour in the large mixing bowl.
Plain flour · 175 g
Add the butter and rub it in with your fingertips until the mixture looks like coarse breadcrumbs.
Unsalted butter · 100 gAdd the demerara sugar and mix it through with the fork.
Demerara sugar · 75 g
Scatter the crumble evenly over the pears without pressing it down.
Using oven gloves, put the baking dish in the oven.
Bake for about 40 minutes, until the top is golden and the juices bubble up at the edges.
Using oven gloves, take the baking dish out.
Leave to cool for 10 minutes; the fruit is very hot.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 190 °C (170 °C fan).⏱ 15 min |
| 2 | 6 piece | | Lay the pears on the chopping board.⏱ 10sResultPear |
| 3 | Pearstep 2 |  | Peel the pears with the peeler.⏱ 3 minResultPeeled pear |
| 4 | Peeled pearstep 3 | | Quarter them, cut out the cores and cut each quarter into 3 chunks.⏱ 3 minResultPear chunks |
| 5 | Pear chunksstep 4 | | Put the pears in the baking dish (about 20 × 30 cm).⏱ 20sResultPear chunks |
| 6 | 10 g | | Lay the ginger on the board.⏱ 5sResultFresh ginger |
| 7 | Fresh gingerstep 6 | | Scrape off the skin with the edge of the spoon.⏱ 30sResultPeeled fresh ginger |
| 8 | Peeled fresh gingerstep 7 | | Grate it finely over the pears.⏱ 40sResultPears with fresh ginger |
| 9 | 30 g | | Sprinkle over the brown sugar.⏱ 10sResultSweetened pears |
| 10 | 1 tsp | | Add the ground ginger.⏱ 5sResultSpiced pears |
| 11 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 12 | Lemonstep 11 | | Squeeze over the juice, then turn the pears with the spoon to coat them and spread them level.⏱ 40sResultPear and ginger filling |
| 13 | 175 g | | Put the flour in the large mixing bowl.⏱ 10sResultPlain flour |
| 14 | 100 g | | Add the butter and rub it in with your fingertips until the mixture looks like coarse breadcrumbs.⏱ 4 minResultCrumble crumbs |
| 15 | 75 g | | Add the demerara sugar and mix it through with the fork.⏱ 20sResultCrumble topping |
| 16 | Crumble toppingstep 15 | | Scatter the crumble evenly over the pears without pressing it down.⏱ 40sResultCrumble to bake |
| 17 | — | | Using oven gloves, put the baking dish in the oven.⏱ 10sResultCrumble to bake |
| 18 | — | | Bake for about 40 minutes, until the top is golden and the juices bubble up at the edges.⏱ 40 minResultBaked pear crumble |
| 19 | — | | Using oven gloves, take the baking dish out.⏱ 10sResultBaked pear crumble |
| 20 | — | | Leave to cool for 10 minutes; the fruit is very hot.⏱ 10 minResultRested pear crumble |
| Total Time | 1 hr 5 min | ||
| Nutrient | Per serving |
|---|---|
| 298kcal | |
| 3g | |
| 14g | |
| 9g | |
| 41g | |
| 18g | |
| 1g | |
| 4mg |
Pears with fresh and ground ginger baked under a buttery demerara crumble. Serves 6.
What you’ll doYou will toss chunks of pear with fresh and ground ginger, brown sugar and lemon, cover them with a buttery demerara crumble and bake until golden.