Pear, walnut and stem ginger crumble
I’ve been desperate to make a crumble for weeks but got so completely caught up in the festive whirlwind that I forgot all about it until this week. With it being such a grey and miserable day, I felt the need to opt for something with a little extra warmth and being a devout fan of ginger, I went for this pear, stem ginger and walnut combination. The pears are cooked in the syrup from the stem ginger, resulting in a pear and ginger caramel, which flavours the fruit and bubbles up around the sides of the nutty, coarse crumble.
125g or four and a half oz unsalted butter
a pinch of salt
45g or one and a half oz demerara sugar
25g or three quarters of an oz caster sugar plus a tablespoon for the pears
35g or one and a quarter oz walnuts
two large pears, roughly 500g
four pieces of stem ginger
two tablespoons of stem ginger syrup
Rub together the flour and butter using your finger tips. You need really cold butter which is cut into small cubes to make this easier and you need to rub until the mixture resembles breadcrumbs with a few pea sized chunks. I always favour doing things by hand when baking, but feel to pulse the mixture in food processer. Stir in the sugar and walnuts, crumbling them using your finger tips to give an uneven rubble. Leave this mixture in the fridge whilst you prepare your pears
Peel and core the pears and cut them into large chunks. I used British comice pears but use what ever variety you like, and even feel free to replace with apples. Next, cut the stem ginger into small pieces and mix together with the pears, stem ginger syrup and caster sugar in your baking dish.
Top the fruit with the crumble mixture, heaping it into the middle to allow some of the pear and ginger caramel to bubble up around the edges. Bake the crumble in the oven for around half an hour or until the topping is crisp and lightly golden. Serve with custard or yoghurt, if you’re trying to keep up the pretense of New Year healthiness.