Kiwi and Pear Crumble
A heart-warming autumn dessert with a tropical twist that will have all the family smiling.
Preparation time: 15 minutes
Cooking time: 40-45 minutes
4 pears, peeled and cored
1tbsp dark brown sugar
Juice of ½ lemon
½ tsp ground ginger
½ tsp ground cinnamon
3 Zespri SunGold kiwis, peeled
200g plain flour
100g caster sugar
100g chilled butter, cubed
Optional: Mixed nuts and seeds
Preheat the oven to 200°C.
Roughly chop the pears and add to a saucepan with the dark brown sugar, lemon juice, ground ginger and ground cinnamon. Add a splash of water to the pan and heat gently.
Over a low heat, heat the mixture until it starts to bubble, the sugar has dissolved, and the pears have softened. If needed add a splash of water to make sure the mixture does not burn.
Roughly chop the Zespri SunGold kiwis and add to the pan, stirring to coat them in all the sticky sugary mix.
Take off the heat and pour into a baking dish.
Make the crumble topping: In a mixing bowl, combine the flour and caster sugar. Add the cubed butter and using the tips of your fingers, rub the butter through the flour mix to form a breadcrumb-like consistency. Be careful not to overwork it or the crumble will become heavy.
If using, roughly chop a selection of mixed nuts and seeds and stir through the crumble mix.
Spoon the crumble mix onto the top of the baking dish and bake in the oven for 40-45 minutes until golden brown and bubbling.
Serve warm with ice cream, cream or custard.
Recipe courtesy of Zespri SunGold Kiwi
Melina - Assistant Editor
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