Ingredients
- 100g sugar
- 100g water
- 1 tsp vanilla extract
- 4 ripe beurre bosc pears
- Zest & juice of 1 lime
- ½ cup shredded coconut
- 180g plain flour
- 1 tsp ginger
- 1 tbsp finely chopped crystallised ginger
- 90g brown sugar
- 120g butter
Pear, Ginger & Coconut Crumble
Method
- Preheat the oven to 170 degrees.
- In a saucepan heat together the water, sugar and vanilla extract and bring to a simmer.
- Peel, core and dice the pears into cubes and place in the simmering sugar syrup along with the crystalised ginger, lime zest and juice. Simmer for 5 minutes.
- On a baking tray, toast the coconut until light golden (about 5 minutes) and allow to cool.
- In a bowl place the flour, ginger, brown sugar and cooled coconut. Rub in the butter until it resembles bread crumbs.
- In a baking dish add the pears and liquid and pile the crumble topping on top.
- Place in the oven and bake for 25-30 minutes until the topping is golden brown. Serve warm. It is delicious served with coconut yoghurt.
