• Skip to primary navigation
  • Skip to main content

The Botanical Kitchen

Recipes, travel and the occasional rant

  • Home
  • Recipes
  • Travels
  • Reviews
  • Interviews
  • About
  • Contact

Pear and Ginger Crumble Slice

18th January 2013 By Urvashi Roe Leave a Comment

I read a recipe using the pear and ginger combination in Dan Lepard’s Short and Sweet. I wanted to give it a go and came up with this really simple slice. It’s great with some vanilla custard or ice cream and a cup of Assam. I find the Assam is strong enough to cut through the ginger flavour.

Pear and Ginger Crumble SLice

Deliciously simple and perfect way to use up soft pears

You’ll need

  • 250g self raising flour
  • 225g soft unsalted butter
  • 80g soft brown sugar
  • 1 tsp vanilla bean paste
  • 80g hazelnuts
  • 2/3 soft and ripe pears – I used conference variety
  • 2-3 balls of stem ginger – to your taste
  • 2-3 tbsp stem ginger syrup
  • icing sugar for dusting
  • 1 20cm square baking tin
  1. To make them
  2. Preheat the oven to 170C
  3. Grease and line the baking tin and set aside
  4. Lightly toast the hazelnuts in a frying pan and set aside to cool
  5. Cream the butter and sugar together until soft and fluffy
  6. Add the vanilla bean paste and mix well
  7. Mix in the flour until all combined
  8. Roll the dough into a sausage shape and roughly divide into thirds
  9. Pop one third into the freezer and press the rest into the base of the lined baking tin aiming for a nice even layer
  10. Peel and core the pears and then slice them so they are a few mm thick
  11. Lay them over the pastry base
  12. Chop the stem ginger finely and scatter over the pears
  13. Pour over the syrup
  14. Grate the remaining pastry over the top using a coarse grater
  15. Chop the toasted hazelnuts and fill in any gaps not covered by the pastry
  16. Bake for 30-40 minutes. The top should be a lovely golden brown
  17. leave to cool in the tin, transfer to a wire rack to cool completely and then slice as you wish

Easy peasy!

Related

Filed Under: Sweet Tagged With: baking, GBBO, pastry, Pear

Previous Post: « Parsley – Green, Virtuous And So Much More Than A Garnish
Next Post: Apricot Loaf Cake »

Reader Interactions

Comments

  1. foodurchin says

    22nd January 2013 at 11:42 am

    Did you get your pears from Tesco, Sainsburys or the fruit and veg stall? ; )

    Reply
    • Urvashi Roe says

      22nd January 2013 at 11:45 am

      LOL! One from market. One from Sainsburys Local and one from Sainsburys main superstore in Enfield! They were the ones for the C4 Dispatches research. The softest was sainsburys local. The best value was from market!

      Reply
  2. themuffinmyth says

    23rd January 2013 at 8:51 pm

    I love pear and ginger together, and Assam is my favourite black tea! This is a perfect flavour combination in my books. Is stem ginger like candied ginger? I’m not sure what you mean by 2-3 balls.

    Reply
    • Urvashi Roe says

      23rd January 2013 at 8:56 pm

      Hi. I looked up Candied Ginger on David Liebovitz – http://www.davidlebovitz.com/2008/12/candied-ginger/ and it’s not that. It’s balls of ginger in syrup. In the UK, the product is sold in jars like this – http://www.waitrose.com/shop/ProductView-10317-10001-13996-Waitrose+Chinese+Stem+Ginger+%28in+syrup%29. The balls are a little smaller than a ping pong ball – about 2.5 / 3cm in diameter. Does that help. I do hope you can source them as they are so much lovelier than using raw ginger in this recipe. Urvashi xx

      Reply
      • themuffinmyth says

        23rd January 2013 at 9:03 pm

        Crazy! I’ve never seen that before. But my sister is coming to visit from the UK this weekend, maybe I can convince her to bring me a jar. Thanks for the info!

        Reply
  3. huntfortheverybest says

    24th January 2013 at 1:22 am

    i like the idea of pear and ginger too! your suggestion of vanilla custard with it sounds wonderful.

    Reply
    • Urvashi Roe says

      24th January 2013 at 7:31 am

      Thank you. I rather like the custard with the ginger stirred in also 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi I'm Urvashi!

I love food. This blog is a little glimpse into my foodie world which is an escape from two teenage girls, a busy job and my little cafe.

Connect With Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Follow Me On Instagram!

Instagram did not return a 200.

RECEIVE NEW POSTS BY EMAIL!

Copyright © 2021 Urvashi Roe · All Rights Reserved · Log in

This site uses cookies: Find out more.