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Pear and Ginger Crumble Slice

18th January 2013 By Urvashi Roe

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

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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.

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