⅓ cup (120g) golden syrup, plus 1 tbs extra, divided
¾ tsp ground cardamom
4 ripe but firm red Anjou pears, halved, cored
½ cup (45g) rolled oats
½ cup (40g) shredded coconut
½ cup (75g) plain flour
⅓ cup (75g) caster sugar
50g chilled unsalted butter, cubed
Plain yoghurt, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Position a rack in centre of oven and preheat oven to 175°C.
Step 2
In a small saucepan, bring the orange juice, lemon juice, 1/3 cup (120g) golden syrup, cardamom and 1½ cups (375ml) water to the boil. Cook the syrup for 5-10 mins or until reduced to 3 cups (750ml).
Step 3
Pour syrup into a 33cm x 22cm baking dish. Arrange pears, cut-side down, in the syrup and roast for 40-50 mins or until pears are tender.
Step 4
Meanwhile, in a medium bowl, mix oats, coconut, flour and sugar until blended. Using fingers, rub butter and 1 tbs golden syrup into flour mixture until moist clumps form. Spread over a baking tray. Bake, stirring occasionally, for 16-18 mins or until golden.
Step 5
Turn pears over and baste with orange syrup. Transfer pears, cut-side up, to serving bowls. Divide syrup among bowls. Serve with yoghurt and top with crumble.
