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Pear, ginger and golden syrup crumble

Name: Pear, ginger and golden syrup crumble recipe
Yield: 6
Ingredients: 3/4 cup (270g) golden syrup; 100g unsalted butter, chopped; 8 x 200g (1.6kg total weight) beurre bosc pears, peeled, cored, cut into rough 1cm wedges; 15g crystallised ginger, roughly chopped, plus extra chopped, to serve; Thickened cream, to serve; 1 2/3 cup (250g) plain flour; 180g unsalted butter; 1 tsp baking powder; 2/3 cup (150g) caster sugar; 1 tsp ground ginger

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by Phoebe Wood

Mar 23, 2021

This wintery pear crumble is the antidote to any cold weather blues.

3/4 cup (270g) golden syrup
100g unsalted butter, chopped
8 x 200g (1.6kg total weight) beurre bosc pears, peeled, cored, cut into rough 1cm wedges
15g crystallised ginger, roughly chopped, plus extra chopped, to serve
Thickened cream, to serve

Crumble

1 2/3 cup (250g) plain flour
180g unsalted butter
1 tsp baking powder
2/3 cup (150g) caster sugar
1 tsp ground ginger

Method

1.

For the crumble, place flour in a bowl. Using your fingertips, rub in butter until it resembles coarse crumbs. Add baking powder, sugar, ginger and a pinch of salt. Chill until needed.
2.

Preheat oven to 180°C. Place golden syrup and butter in a large ovenproof frypan over high heat, stirring continuously until the butter has melted and combined with the golden syrup. Add pears and cook, stirring, for 6-8 minutes until sauce starts to thicken slightly. Stir in the ginger and scatter over the crumble. Bake for 40-45 minutes or until crumble is golden. Drizzle with thickened cream and scatter with extra crystallised ginger to serve.

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