A delicious dessert that serves 6.


  • ¾ cup (270g) golden syrup
  • 100g unsalted butter, chopped
  • 8 x 200g (1.6kg total weight) beurre bosc pears, peeled, cored, cut into rough 1cm wedges
  • 15g crystallised ginger, roughly chopped, plus extra chopped, to serve
  • Thickened cream, to serve


  • 1⅔ cup (250g) plain flour
  • 180g unsalted butter
  • 1 tsp baking powder
  • ⅔ cup (150g) caster sugar
  • 1 tsp ground ginger


  1. For the crumble, place flour in a bowl. Using your fingertips, rub in butter until it resembles coarse crumbs.
  2. Add baking powder, sugar, ginger and a pinch of salt. Chill until needed.
  3. Preheat oven to 180C
  4. Place golden syrup and butter in a large ovenproof fry pan over high heat, stirring continuously until the butter has melted and combined with the golden syrup.
  5. Add pears and cook, stirring, for 6–8 minutes, until sauce starts to thicken slightly.
  6. Stir in the ginger and scatter over the crumble. Bake for 40–45 minutes, or until crumble is golden.
  7. Drizzle with thickened cream and scatter with extra crystallised ginger to serve.

From, viewed 6-May-2024.

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