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Anzac Crumble with Pears

Reinvent an Anzac Day classic with this nourishing crumble that is guaranteed to please the masses.

Anzac Crumble with Pears

Serves 4

1 vanilla bean
1 cup water
⅓ cup lemon juice
¼ cup caster sugar
1 cinnamon stick
5 pears, cored and halved

Anzac Crumble

½ cup plain flour (75g)
½ cup rolled oats (50g)
½ cup moist coconut flakes (40g)
2 tbsp firmly packed brown sugar
75g butter, melted
1 tbsp golden syrup
¼ tsp bicarbonate of soda

Vanilla Bean Custard

1 vanilla bean
1½ cups pure cream (375ml)
3 egg yolks
¼ cup caster sugar

Preheat oven to 180˚C. Slit vanilla bean lengthways and scrape out seeds. Place water, lemon juice, sugar, cinnamon stick, vanilla bean and seeds in a medium saucepan. Bring to the boil, stirring until sugar dissolves. Add pears. Reduce heat and simmer for 10 to 12 minutes, turning frequently, or until pears are nearly tender. Spoon pears and syrup into a baking dish.

To make crumble, mix the flour, oats, coconut and sugar in a medium bowl. Melt butter and syrup in a small saucepan. Stir in bicarbonate of soda. Add to flour mixture. Stir with a wooden spoon to form large moist clumps. Sprinkle crumble over pears. Cover tightly with foil. Bake for 25 minutes or until pears are tender. Remove foil. Bake for a further 15 to 20 minutes or until the juices in the dish are bubbling and the topping is golden brown.

To make custard, slit vanilla bean in half lengthways and scrape out seeds. In a small, heavy-based saucepan, bring cream, vanilla bean and seeds to the boil. Remove from the heat immediately. Whisk egg yolks and sugar together in a medium bowl until pale and fluffy. Don’t waste the egg whites: use them in a mousse, pavlova or omelettes.

Whisk in the cream mixture. Return to clean saucepan over a medium heat. Stir continuously for 5 minutes, or until custard thickens. Do not boil.

Serve Anzac Crumble with Vanilla Bean Custard

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