Roast Pears with Brazil Nut Crumble

Winter pears are at their sweetest this time of year, bringing a natural, juicy warmth to any dessert. Roasting them intensifies their flavor, and paired with the crunch of Brazil nuts and a buttery crumble, they create a dessert that’s both simple to make and utterly irresistible. Perfect for cozy nights in or sharing with friends, this crumble shows how effortless it is to turn seasonal fruit into something delicious.

INGREDIENTS

4 Bosc pears (preferably ripe so this is a great recipe when you have a bowl full of pears that need to be used)

1 tbsp coconut butter (you will find Ceres Organics coconut butter in the health food aisle of most supermarkets)

20ml pure maple syrup

1tsp ground cinnamon

100gm raw brazil nuts

1 tablespoon coconut oil

METHOD

Heat oven to 180 degrees.

Cut pears in half and spoon the centre seed area out with a teaspoon (this will be easy if the pear is ripe). Line a tray with baking paper and place pear halves on - skin side down. Melt coconut butter in a small dish in a microwave or over a pot of hot water. Mix 10ml of maple syrup and the ground cinnamon through it and drizzle evenly over all the pear halves. Placeinto the oven for about 30 minutes or when golden brown on top.

For the crumble topping, blitz the brazil nuts in a food processor until ground finely but still have texture. Heat coconut oil on a pan and add maple syrup, now add the ground brazil nuts and toss until golden brown. Remove from the heat and let it cool. If you put it in the fridge the coconut oil will set and make the crumble more crunchy.

To serve, place half a pear on a plate with a generous scoop of greek yoghurt or coconut yoghurt (for a vegan dish) and then sprinkle plenty of crumble over the top. Enjoy.

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