Recipe

Pear and hazelnut crumbles

With the addition of sweet rhubarb, this nutty crumble is divine served with scoops of vanilla ice-cream.

Apr 30, 2009 2:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Pear and hazelnut crumbles
  • 5 organic pears (1kg), peeled and cored
  • 1 strip lemon zest
  • 1 vanilla bean, split
  • 1 tablespoon caster sugar
  • 2 tablespoon water
  • 250 gram organic rhubarb, in 3cm pieces
  • ice-cream and cream, to serve
Crumble topping
  • 1/3 cup (75g) brown sugar
  • 2/3 cup (100g) plain flour
  • 1 teaspoon ground cinnamon
  • 3/4 cup (100g) hazelnuts, roughly chopped
  • 75 gram butter, diced

Method

Pear and hazelnut crumbles
  • 1
    Preheat the oven to 180°C.
  • 2
    把梨切成小块,把into a pot with the lemon zest, vanilla bean, sugar and water. Cover with a lid and bring to boil.
  • 3
    Reduce the heat and simmer for 5 minutes, then add the rhubarb and simmer for a further 5 minutes or until the bears are tender but still holding their shape. Remove the vanilla bean and zest.
  • 4
    To make the crumble topping, place the brown sugar, flour, cinnamon, hazelnuts and butter into a bowl and combine until the mixture resembles rough breadcrumbs.
  • 5
    Divide the pears and rhubarb between four oven-proof ramekins, or pudding bowls, and top each with the crumble mix.
  • 6
    Bake for 10 minutes or until lightly golden.
  • 7
    Serve hot with ice-cream and cream.

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