Just add one extra ingredient!
Add flaked almonds to your crumble topping. Almonds and pears are a match made in heaven!!
Add a dash of DiSaronno or a glass of left over champagne to the pears, and there you have a very special pear crumble!
Try this: (serves 4)
6 conference pears
100g caster sugar
150g plain flour
50g flakes almonds
a dash of DiSaronno or a glass of champagne
Pre-heat the oven to 190c.
Peel and core the pears and slice quarters in half. Place in the bottom of your oven dish. Sprinkle either the DiSaronno or champagne over the pears.
In a mixing bowl, use your fingers to rub the butter into the flour and sugar until you have fine crumbs (hence the crumble)
Mix in the flaked almonds.
Sprinkle over the the top of the pears.
Baked until brown on top!
Serve warm with cream and caramel sauce (see recipe here)