Pear Crumble Using Leftover Butter & Flour

January is the month the month where you're practically trying to finish off all sorts of Christmas leftovers, isn't it? I'm glad that our guests at Christmas had been really supportive and did not leave us much to deal with, but there's still a half a stick of butter here and a bit of flour there that aren't quite enough to bake something substantial.

And that's exactly what I found myself being left with. I'd also prefer to completely finish off the old batch of flour before having a new pack opened or bought. I happened to have bought a big bag of yellow pears on a really good deal a couple of days ago, so yes, pear crumble it is then!



Ingredients:

The fruit compote:
2 China yellow pears, properly washed and rinsed
2 tablespoons brown sugar
A little apple juice
1 teaspoon pickled ginger (or freshly chopped one)
Filtered water

The crumble:
Plain flour (I had about 60g left)
1 teaspoon brown sugar
Softened butter (I had about 100g left)
1 tablespoon raw rolled oats

These yellow pears are more crunchy than soft, so the cooking time would be relatively longer. I had them sliced lengthwise but with the skin on, place them in a small pan with the brown sugar and filtered water enough to cover them about an inch over. Bring to a boil then put the lid on and simmer on the lowest heat for about 30 minutes, checking and stir every 5-10 minutes to make sure that the liquid doesn't dry off too quickly.

When the fruit is soft (but not crumbled) and the liquid has thickened to a desired consistency, remove from the heat and set aside. I won't have it too thick at this point, as it will have to go through another heating process in the oven.

Set the oven to 180ºC, and lightly grease the bottom and side of 4 ramekins.

Mix all the crumble ingredients together in a large serving bowl, mix them together with the tip of fingers just like preparing short crust pastry, till the mixture becomes crumbs-like. 

Arrange the cooked pear slices in the ramekins in a slightly overlapping manner, distribute the liquid over the fruit and evenly among the ramekins. Bake for 40-45 minutes, or until the crumble is golden brown and the fruit mixture bubbling away.



Serve hot with a splash of chilled pouring cream, cold with some hot custard; or with my skinny option: a dollop of plain yoghurt! Just great for a lazy Sunday afternoon tea.

Should there be some crumble left, just save them in an air-tight container chilled in the fridge and use in the future for sprinkling over muffins before baking. They do freeze quite well too, and no thawing required.

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