A delicious autumn/winter dessert that’s a great way of using up a bowlful of pears that have all ripened at the same time. It also avoids long baking in the oven, so it saves cooking time and fuel.
Ingredients (serves 2)
- 75g caster sugar
- 50ml water
- 4 sprigs of thyme
- small strip of lemon zest
- 4 ripe pears, peeled, cored and quartered
- 35g flaked almonds
- 50g granola, any large chunks crushed
- Put the sugar, water, thyme and lemon peel into a heavy bottomed pan and simmer gently to dissolve and make a syrup.
- Add the pears, and cook over a medium heat for about 10 minutes, until they soften.
- Remove the lemon peel and thyme sprigs, and discard, then strain off the fruit, reserving the cooking syrup.
- Divide the strained pears between two heatproof ramekins, and return the syrup to the pan.Cook the syrup over a medium heat until it has reduced by half, but do not allow to caramelise and darken.
- Pour a dessertspoon of thickened syrup over the contents of each ramekin, then top with a mixture of flaked almonds and granola.
- Grill at a medium-low heat until the topping gently begins to brown, then serve the crumbles with custard or ice cream.