Caramelised pear, rum & coconut crumble

coconut crumble grown up dessert pear rum

N/A

Source

Ingredients

2 lemons, juiced

1 tbsp cornflour

6 ripe pears, peeled, halved and cored

100g light brown soft sugar

3 tbsp spiced rum

30g unsalted butter

120g plain flour

80g cold unsalted butter, cut into cubes

40g light brown soft sugar

30g desiccated coconut

40g shaved coconut

40g almonds, roughly chopped

½ tsp ground cinnamon

clotted cream, to serve

Method

Heat the oven to 200C/180C fan/gas 6. Mix the lemon juice and cornflour together in a small bowl. Tip this into a medium ovenproof dish with the pears, sugar and rum. Dot over the butter and bake for 20-25 mins until the pears are soft, tossing halfway through.

For the topping, rub the flour and butter together in a bowl between your fingertips until the mixture is a coarse breadcrumb-like texture. Stir through the sugar, both types of coconut, the almonds, cinnamon and ½ tsp sea salt flakes. Spread the mixture over a baking tray and bake for 10-15 mins until golden and crunchy. Sprinkle the topping over the pears, then bake for another 10-15 mins. Leave to cool slightly, then serve warm in bowls with clotted cream.