Poaching pears makes them even sweeter and more irresistible. Here, we top them with a nutty spiced crumble for a winning dessert.
- Serves4
- Cook time50 minutes
- Prep time45 minutes, + cooling time
Ingredients
- 3 cups (750ml) pear, apple and raspberry juice
- 4 pears, peeled, halved, cored
- 2/3 cup (100g) plain flour
- 1/4 cup (55g) raw sugar
- 1/4 tsp ground cinnamon
- 1/4 cup (40g) raw almonds, finely chopped
- 75g butter, chopped
- Crème fraȋche, to serve
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Method
Step 1
To poach the pears, place the juice and pears in a small to medium saucepan, just big enough to snugly fit the pears. Cover the saucepan with a disc of baking paper. Bring to the boil over high heat. Reduce heat to low. Cook for 15 mins or until the pears are tender (exact cooking time will depend on the ripeness of the pears).Step 2
Preheat oven to 200°C and line an oven tray with baking paper.Step 3
Meanwhile, to make the crumble, combine the flour, sugar, cinnamon and almonds in a large bowl. Use your fingertips to rub in the butter until the mixture resembles coarse crumbs. Place mixture onto the lined tray. Bake for 25 mins or until golden brown and crisp. Set aside in the tray to cool.Step 4
Remove pears from poaching juice and arrange in an ovenproof dish.Step 5
Continue to boil juice until liquid has reduced to about ⅓ cup. Drizzle half of the syrup over the pears in the dish. Top with crumble. Bake for 5 mins or until the crumble is golden.Step 6
Drizzle poached pear crumble with remaining syrup. Serve with crème fraîche or whipped cream.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute crème fraȋche for whipped cream, to serve.
Poached pear crumble recipe
There’s nothing as comforting and satisfying as a warm crumble, and you can whip up this easy, crowd-pleasing recipe using just a handful of ingredients you probably already have in your pantry. Sounds like a dream dessert to us! This divine poached pear recipe, with juicy pears gently poached in a flavour-packed fruit juice then topped with a nutty cinnamon-spiced crumble and syrup, is a golden delight that everyone will love spooning straight out of the dish. It is lovely served warm, with generous dollops of crème fraîche or lashings of whipped cream, and is the perfect way to finish a meal shared with friends and family.
Tips for making poached pears and crumble
When poaching a pear, you can use any type of pear you like. Beurre Bosc pears are particularly good as they have a firm texture and hold their shape well when cooked. William Bartlett and Corella pears would also suit well – you just want poaching pears that are firm, with a little give but not too ripe or they will be mushy. After peeling, halving and coring each pear, you may like to brush the pears with lemon juice to stop any discolouration.
You can also get creative with your crumble. Swap almonds for walnuts and pecans, or a mix of all three (it’s a great way to use up whatever nuts you have in the cupboard so they don’t go to waste). Freshly grated nutmeg or shredded coconut would also be a delicious addition. Just make sure that your mixture resembles coarse crumbs before baking it.
How to serve this poached pears recipe
We’ve made this dessert in one dish, perfect for placing on the table at the end of a meal for everyone to dig in and enjoy, but you could also prepare and bake it in individual ramekins so everyone has their own serving. You could top the crumble with any fresh fruit you like, such as raspberries or blueberries, and serve it with ice cream, pouring cream, yoghurt or even mascarpone for an indulgent touch.
Now get cooking
Can’t get enough of crumble-style fruit desserts? Give these irresistible recipes a whirl: the spiced cherry crumble pie, a rhubarb and berry cobbler or the spelt and pecan peach cobbler.
FAQs
Poached pear crumble
- Serves4
- Cook time50 minutes
- Prep time45 minutes, + cooling time
Ingredients
- 3 cups (750ml) pear, apple and raspberry juice
- 4 pears, peeled, halved, cored
- 2/3 cup (100g) plain flour
- 1/4 cup (55g) raw sugar
- 1/4 tsp ground cinnamon
- 1/4 cup (40g) raw almonds, finely chopped
- 75g butter, chopped
- Crème fraȋche, to serve
Description
Poaching pears makes them even sweeter and more irresistible. Here, we top them with a nutty spiced crumble for a winning dessert.
Method
Step 1
To poach the pears, place the juice and pears in a small to medium saucepan, just big enough to snugly fit the pears. Cover the saucepan with a disc of baking paper. Bring to the boil over high heat. Reduce heat to low. Cook for 15 mins or until the pears are tender (exact cooking time will depend on the ripeness of the pears).Step 2
Preheat oven to 200°C and line an oven tray with baking paper.Step 3
Meanwhile, to make the crumble, combine the flour, sugar, cinnamon and almonds in a large bowl. Use your fingertips to rub in the butter until the mixture resembles coarse crumbs. Place mixture onto the lined tray. Bake for 25 mins or until golden brown and crisp. Set aside in the tray to cool.Step 4
Remove pears from poaching juice and arrange in an ovenproof dish.Step 5
Continue to boil juice until liquid has reduced to about ⅓ cup. Drizzle half of the syrup over the pears in the dish. Top with crumble. Bake for 5 mins or until the crumble is golden.Step 6
Drizzle poached pear crumble with remaining syrup. Serve with crème fraîche or whipped cream.