INGREDIENTS
4 pears, peeled and cored
1tbsp dark brown sugar
Juice of ½ a lemon
½ tsp ground ginger
½ tsp ground cinnamon
3 Zespri SunGold Kiwifruit, peeled
200g plain flour
100g caster sugar
100g chilled butter, cubed
Optional: Mixed nuts and seeds
METHOD
- Pre-heat the oven to 200°C.
- Roughly chop the pears and add to a saucepan with the dark brown sugar, lemon juice, ground ginger and ground cinnamon. Add a splash of water to the pan and heat gently.
- Over a low heat, heat the mixture until it starts to bubble, the sugar has dissolved, and the pears have softened. If needed add a splash of water to make sure the mixture does not burn.
- Roughly chop the Zespri SunGold Kiwifruit and add to the pan, stirring to coat them in all the sticky sugary mix.
- Take off the heat and pour into a baking dish.
- Make the crumble topping: In a mixing bowl, combine the flour and caster sugar. Add the cubed butter and using the tips of your fingers, rub the butter through the flour mix to form a breadcrumb like consistency. Be careful not to overwork it or the crumble will become heavy.
- If using, roughly chop a selection of mixed nuts and seeds and stir through the crumble mix.
- Spoon the crumble mix onto the top of the baking dish and bake in the oven for 40-45 minutes until golden brown and bubbling.
- Serve warm with ice cream, cream or custard.
