Pear And Blackberry Sponge Recipes

PEAR & BLACKBERRY CRUMBLES

Pear & blackberry crumbles image

Use pear instead of apple in these individual versions of the classic pud with a crunchy pistachio topping

Provided by James Martin

Time 45m

Number Of Ingredients 8

Ingredients

700g (or 4 large) ripe English pear, peeled and cubed
100g golden granulated sugar
250g blackberry
200g plain flour
100g unsalted butter, cold, cut into small pieces
85g shelled pistachio, roughly chopped
100g demerara sugar
ice cream, to serve (optional)

Steps:

Heat oven to 190C/fan 170C/gas 5. Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish.
Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add the pistachios and demerara sugar, then stir to combine.
Sprinkle crumble evenly over the cooked fruit. This can be done up to 1 day ahead, or frozen for up to 1 month. Bake for 20-25 mins if small, 40 mins if large, until golden. If baking from frozen, add 15 mins cooking time. Remove from the oven, cool slightly, then serve with ice cream, if you like.

Nutrition Facts : Calories 768 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 115 grams carbohydrates, Sugar 76 grams sugar, Protein 10 grams protein, Sodium 0.05 milligram of sodium

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