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Mascarpone

Maple pear and muesli crumble


"You can always count on d'Anjou pears in season to give you the perfect dose of bubbly goodness, baked under a crunchy muesli mixture studded with pecans," says Curtis Stone. "And here's a hot tip: leave small pockets uncovered so the juices can bubble over. A delicious dessert but, much like the breakfast cake, it could also be served as a morning treat."

You'll need

125 ml (½ cup) maple syrup Juice and finely grated rind of 5 mandarins (½ cup of juice) 2 tbsp lemon juice 1.2 kg ripe firm pears (preferably d’Anjou), peeled, cored, cut into 3cm wedges 100 gm fresh dates, pitted, coarsely chopped 50 gm brown sugar 1/2 tsp ground cinnamon 420 gm (1½ cups) thick plain yoghurt   Pecan crumble 80 gm plain flour 60 gm (2/3 cup) rolled oats 80 gm caster sugar 1/2 tsp ground cinnamon 100 gm unsalted butter, coarsely grated, frozen 60 gm (1/2 cup) pecans, coarsely chopped

Method

  • 01
  • For pecan crumble, place flour, oats, caster sugar, cinnamon and a pinch of salt in a bowl and mix to combine, then rub in butter with your fingertips until clumps form. Mix in pecans, spread on a tray lined with baking paper and freeze until firm (10-15 minutes).
  • 02
  • Preheat oven to 160C and line a baking tray with foil. Whisk maple syrup, mandarin juice and lemon juice in a bowl. Combine pears, dates, brown sugar, cinnamon, 1 tsp mandarin rind and a pinch of salt in a separate bowl, and toss to coat, then transfer to a 25cm-diameter cast-iron frying pan or baking dish, or three 16cm-diameter cast-iron frying pans. Pour maple syrup mixture over pears, sprinkle with crumble, place on prepared baking tray and bake until crumble is golden and filling is bubbling (45-50 minutes for small crumbles, 1-1¼ hours for larger crumble). Stand to cool briefly (10 minutes).
  • 03
  • Meanwhile, whisk remaining rind in a bowl with yoghurt and serve with warm crumble.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2016

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