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Waitrose Perfectly Ripe Conference Pear4s
4sItem price
£2.50Price per unit
62.5p eachThe warmth of ginger is an absolute winner paired with the first of the season’s apples and pears. Swap in any other nuts you have to hand
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 190ºC, gas mark 5. In a baking dish (roughly 1.5 litres), mix the pears, apples, stem ginger, lemon zest and juice, 75g sugar and a pinch of salt. Dot over 75g butter, then bake for 15 minutes. Meanwhile, combine the four and a pinch of salt in a large bowl, add the remaining 125g butter and use your fingertips to rub it in until the mixture resembles fine breadcrumbs. Stir in the remaining 50g sugar along with the ground ginger and pecans. Add 4-5 tbsp cold water and, using your hands, bring together into a dough.
Form the dough into 8 rough balls. Flatten each ball slightly, then sit them on top of the dish of fruit, leaving a little space between each (they will spread quite a bit as they cook). Brush the dough with beaten egg and return the dish to the oven for 25-30 minutes, until the topping is golden and puffed up and the fruit is bubbling. Brush over a little of the ginger syrup from the jar and bake for a final 3 minutes. Serve with vanilla ice cream or cream.
Prefer crumble? Don't add water to the topping, scatter the crumbs over the fruit (no need for egg). Drizzle over the ginger syrup before the last 3 minutes of baking.
Typical values per serving when made using specific products in recipe
Energy | 3,225kJ/ 772kcals |
---|---|
Fat | 43g |
Saturated Fat | 22g |
Carbohydrates | 85g |
Sugars | 53g |
Fibre | 5.3g |
Protein | 9.1g |
Salt | 0.6g |
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