Katie QuinnComment

Nutty hazelnut + almond pear crumble with elderflower cream

Katie QuinnComment
Nutty hazelnut + almond pear crumble with elderflower cream
Nutty-hazelnut-and-almond-pear-crumble-with-elderflower-cream_P.jpg

INGREDIENTS /

FILLING

8 pears, peeled + cored
3 tbsp agave nectar
3 tbsp brown sugar
1 tsp ground cinnamon

CRUMBLE

100g unsalted butter, chilled
150g (1 cup) plain or wholemeal flour
2 heaped tbsp light brown sugar
75g whole hazelnuts
75g whole almonds

TO SERVE

300ml whipping cream, lightly whipped
2-3 tbsp St Germain elderflower liqueur

METHOD /

Preheat oven to 180˚C/350˚F  (fan forced)

Cut pears into large chunks and place in a mixing bowl along with the agave nectar, sugar and the ground cinnamon. Mix well to coat. Turn out into a pie dish.

To make the crumble, add the hazelnuts and whole almonds into the bowl of a food processor and whizz until the break down to a coarse texture. Sift the flour into a large mixing bowl then, using a small knife, chop the chilled butter into the flour. Using your fingers, crumble the flour and butter together to form a coarse, sand-like texture, then mix in the sugar and add the chopped nuts.

Scatter the nutty crumble all over the pears in the pie dish and bake in the oven for 33-40 minutes or until the pears are just cooked through (you want them to have a little bite as opposed to being mushy).

To make the cream, add the elderflower liqueur to the cream and fold gently to combine.

Serve with the warm crumble.