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 lAngleterres 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.

INGREDIENTS REQUIRED
For the crumble topping
120
g

Butter, unsalted, cold, cut in to 2cm pieces

120
g

Plain flour

60g

Caster sugar

60g

Demerara sugar

For the pear & ginger compote

20g

Water

80g

Caster sugar

60g

Unsalted butter

600
g

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 200C. 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