Le Creuset Christmas
Method
B
egin by poaching the pears. Peel the pears and cut them in half.
Combine all the ingredients in a saucepan and bring to a simmer over
a medium heat and poach for around 15-20 minutes, being mindful not to
overcook the pears, you still want them to remain firm.
Combine all the stewed apple ingredients in a small saucepan and simmer
over a medium to low heat until soft and sweet. Add a splash of the pear
poaching liquor to loosen the ingredients if needed.
For the crumble begin by pre-heating the oven to 180ºC/ Fan 160ºC/ Gas
Mark 4. Add the flour, oats, butter and sugar to a large bowl and crumble
using your fingers until all ingredients are combined, and you have a fine
crumb. Add the raisins and mix thoroughly. For the ultimate crunchy crumble
spread the crumble out on a baking tray and oven bake for 10-15 minutes
until it begins to turn golden then remove and set to one side until ready to
use.
To make up the individual desserts, add a spoonful of the stewed apples
to each ramekin, followed by half a pear, a generous glug of the poaching
liquor and then top with a handful of crumble. The top of the pear should be
left uncovered by the crumble. Place the ramekins onto a tray and bake in
the oven at 180ºC/ Fan 160ºC/ Gas Mark 4 for 5-10 minutes to warm through,
then serve immediately..
MAKE IT WITH…
Le Creuset Stoneware Stackable Ramekins
Le Creuset ramekins allow for both preparation and presentation without sacrificing the
even heat distribution and quick-release benefits of cooking with stoneware. Each ramekin is
designed to stack for convenient storage. Grill, microwave, oven and dishwasher safe with a Le
Creuset 5 year guarantee. Available in a range of colours.
Harts Price: £10.00
HARTS
TEAM TIP
17
www.hartsofstur.com
Instead of a knife or peeler, use a
teaspoon to peel ginger. Scrape the
skin with the edge of the spoon and it
will come straight off. It’s less fiddly
and leaves more of the
ginger intact.
Matt