Pear and Butterscotch Crumble

"This, to me, is the perfect fall crumble recipe. As a bonus for making it, you learn how to make your own homemade butterscotch sauce and also should have enough left over to use as a topping for ice cream or rice pudding. Yum!"
 
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Ready In:
1hr
Ingredients:
12
Serves:
6
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ingredients

  • 1 kg ripe pear, peeled and sliced
  • 1 large lemon, juiced
  • 75 g toasted sliced almonds
  • 100 g polenta
  • 100 g plain flour
  • 75 g golden caster sugar
  • 90 g butter
  • 1 pinch salt
  • For the Dulce de Leche

  • 75 g muscovado sugar
  • 50 g butter
  • 150 ml double cream
  • vanilla
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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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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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