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Pear-and-pecan crumble

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Pear-and-pecan crumble

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

45 g seedless raisins
1 orange
2 T brandy, Port or sherry
1.2 - 1.5 kg pears
Butter, for greasing
2 T brown sugar
Nutmeg, grated, a pinch
1 cinnamon stick

For the topping:

120 g flour
30 g rolled oats
65 g brown sugar
75 g pecan nuts
½ t ground cinnamon
Nutmeg, grated, a pinch
Salt, a pinch
125 g Butter
Thick sour cream, for serving

Method

Preheat the oven at 190°C. Pour boiling water over the raisins and orange. Drain the raisins, then soak them in the brandy, port or sherry.
Peel the pears and slice lengthways into slim wedges, discarding the seeds and cores. Place in a buttered baking dish. Add the zest and juice of the orange, the brown sugar and the soaked raisins along with any liquor. Add a grating of nutmeg and tuck in the cinnamon stick.
To make the topping: mix the dry ingredients. Cut in the butter and lightly rub with your fingertips until the texture is crumbly.
Crumble the topping evenly over the filling. Bake for 40 minutes or until the topping is brown and crisp, and the fruit just tender. Serve with thick sour cream.

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