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Recipe for Pear and Cherry Crumble June 19, 2007

Posted by Sarah in crumble, dining in, food, recipe.
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A certain Rondoner I know wanted the recipe for this crumble.

First, make this but omit the anise.

Then, poach some peeled, cored, quartered pears in a syrup.

Make this from equal amounts of caster sugar, cider and water. Bring to the boil to let the sugar dissolve, then turn down a little and carefully put in your prepared pears and let them cook in the syrup until soft, but not mushy. Remove from the syrup and cool. Keep the syrup. They can be stored in the fridge (in their syrup) for about a week and used whenever you like.

Next, heat the oven to180 degrees celcius.

Cut up your pears, or leave them in quarters and place in the bottom of an oven dish. Open a jar of pitted cherries in syrup, drain off all that nasty syrup, rinse even. Use fresh cherries if in season, be sure to stone them first. Then scatter as many as you please onto your pears. Pour in a little of the pear poaching juice so that the bottom of the oven dish has a thin layer of juices (only about 1mm).

Crumble over as much shortbread mix that you want. Cook in the oven for about 30 minutes, or until golden on top, and you can see the fruit bubbling from underneath.

Serve warm with cream.

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Comments»

1. reenie - June 19, 2007

Woooohooooo!!! Can’t wait to try it out :) Thanks Babe! *MUAH*

(Just don’t tell me how many calories are involved *grin*)

2. Mum - June 25, 2007

Sounds absolutely delicious and think I’ll even get to make it before you come over and have to do it for me!!


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