bohemianwanderer – This poached pear dessert combines tender pears soaked in a rich, spiced syrup, creating the perfect foundation for a delicious crumble topping. Begin by preparing the poaching liquid. In a saucepan, pour 400ml of water and add 200g of caster sugar. Heat gently until the sugar dissolves. For added depth of flavor, incorporate 50ml of white wine or sherry (optional), along with sliced fresh ginger, a cinnamon stick, and three lightly crushed green cardamom pods. Add a half vanilla pod or a teaspoon of vanilla bean paste to enhance the fragrance.
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Next, zest half of the lemon and add the zest to the syrup, followed by the juice from half the lemon. Peel the pears carefully, leaving the stalks intact. If the pears are large, cut them in half lengthwise; otherwise, leave them whole. Add the pears to the saucepan and cover them with water. Bring the mixture to a boil, then reduce to a gentle simmer. To keep the pears submerged, place a circle of baking paper over them. Allow them to cook for 12-18 minutes, checking that a knife slides easily through the pears. Once tender, remove the pears and set them aside. Save the poaching syrup for later use.
After the syrup has cooled, strain it to remove the solids. Scrape the seeds from the vanilla pod and add them back into the syrup. Return the liquid to the pan, add 50g of sugar, and bring it to a boil. Simmer for 10 minutes, allowing the syrup to reduce slightly and intensify in flavor.
Preparing the Hazelnut Crumble Topping
The crumble topping adds a deliciously crunchy contrast to the soft pears. Begin by heating the oven to 200°C (180°C fan)/390°F/gas 6. Line a large oven tray with baking paper. In a food processor, combine half of the roasted hazelnuts and half of the oats. Pulse until the mixture forms a rough powder. Roughly chop the remaining hazelnuts and place them in a large bowl. Add the ground oat and nut powder, the remaining oats, muscovado sugar, ground cinnamon, and mixed seeds (such as pumpkin, sunflower, or sesame seeds).
Next, incorporate the cold cubed butter into the dry ingredients. Use your fingertips to rub the butter into the mixture, creating a crumbly texture. Once combined, form larger clumps of crumble with your fingers. Spread the mixture evenly onto the prepared baking tray. Drizzle the crumble with maple syrup and sprinkle with a pinch of sea salt. Bake for 20-25 minutes, stirring halfway through, until golden and crunchy.
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Serving the Dessert
To serve, first place the poached pears on individual plates, then top them with a generous amount of the hazelnut crumble. Next, drizzle over some of the warm poaching syrup to enhance the flavor. For an indulgent touch, serve the pears with thick cold cream, ice cream, or custard. Ultimately, this dish offers a perfect balance of soft, spiced pears and a crispy, nutty topping, making it a delightful treat for any occasion.
