Caramelised Pear, Rum and Coconut Crumble

• lemons↗2

  juiced

• corn starch1 tbsp tbsp
• pears↗6 ripe

  peeled, halved and cored

• soft light brown sugar↗100g g
• spiced rum↗3 tbsp tbsp
• unsalted butter30g g
• plain flour↗120g g
• unsalted butter80g cold g

  cut into cubes

• soft light brown sugar↗40g g
• dried coconut↗30g g
• coconut↗40g shaved g

  shavings

• almonds↗40g g

  coarsely chopped

• cinnamon↗½ tsp ground tsp

  ground

• whipped cream↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C convection) / gas 6. Mix the lemon juice and corn starch in a small bowl. Pour this into a medium oven‑proof dish together with the pears, sugar and rum. Dot the surface with butter and bake for 20‑25 minutes until the pears are soft, stirring halfway through.

2. 2

   For the crumble, rub the flour and butter together in a bowl with your fingers until the mixture reaches a coarse, crumbly texture. Add the sugar, both types of coconut, almond, cinnamon and ½ tsp sea salt. Spread the mixture on a tray and bake for 10‑15 minutes until golden and crisp. Sprinkle the crumble over the pears, then bake another 10‑15 minutes. Let cool slightly, then serve warm in bowls with whipped cream.