Pear and Butterscotch Crumble

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Start by making the dulce de leche.
  • Take a small saucepan and heat together the sugar, butter and cream with a dash of vanilla.
  • Stir gently until the sugar dissolves and then boil for three minutes.
  • Take off the heat and set aside.
  • Now, preheat the oven to 350 F or 180 degrees C.
  • Place the pears in an ovenproof dish with the lemon juice, tossing gently to coat.
  • Top the pears with the almonds, then spoon over as much dulce de leche, or home-made butterscotch sauce, as you need to cover all the pears and almonds.
  • To make the crumble topping, combine the polenta, flour and sugar in a bowl, then rub in 75g of the butter and salt.
  • Tip this over the pears and press down lightly.
  • Dot the surface with the remaining butter and bake for 35-40 minutes or until golden brown.
  • Allow the crumble to stand for about 10 minutes, then serve with ice cream.
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