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Anzac biscuit pear crumbles
Anzac biscuit pear crumbles
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Create a decadent Anzac Day dessert with caramelised pears and coconut crumble by Curtis Stone.
Ingredients:
  • 375ml orange juice
  • 80ml lemon juice
  • 120g golden syrup
  • 3/4 tsp ground cardamom
  • 4 ripe but firm red Anjou pears, halved, cored
  • 45g rolled oats
  • 40g shredded coconut
  • 75g plain flour
  • 75g caster sugar
  • 50g chilled unsalted butter, cubed
  • Plain yoghurt, to serve
Instructions:
  • Preheat your oven to 175C (155C fan-forced) and place a rack in the centre. In a small saucepan, combine orange juice, lemon juice, ¹⁄³ cup (120g) golden syrup, cardamom, and 1 1/2 cups (375ml) water. Bring the mixture to a boil and simmer for 5-10 minutes until it reduces to 3 cups (750ml).
  • Drizzle syrup into a 33cm x 22cm baking dish. Place pears, cut-side down, in the syrup and roast for 40-50 minutes, or until pears are soft.
  • In a medium bowl, combine oats, coconut, flour, and sugar until fully mixed. Use your fingers to blend butter and 1 tablespoon of golden syrup into the mixture until it forms moist clumps. Spread the mixture evenly on a baking tray and bake for 16-18 minutes or until golden, stirring occasionally.
  • Gently flip pears and brush with luscious orange syrup. Place pears, with the cut side facing up, in elegant serving bowls. Drizzle syrup evenly among bowls. Enjoy with creamy yogurt and a sprinkle of irresistible crumble.

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