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Gin and berry pear crumble with quick maple macadamia ice-cream
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Prep Time:
200 minutes
Cook Time:
50 minutes
Total Time:
250 minutes
Indulge in a boozy berry and pear crumble topped with maple macadamia ice-cream.
Ingredients:
  • 6 ripe beurre bosc pears, peeled, roughly chopped
  • 53.75 gm caster sugar
  • 40.00 ml gin
  • 1 vanilla bean, split
  • 2.50 gm ground cinnamon
  • 500g packet frozen mixed berries
  • 2 litres vanilla ice-cream
  • 178.75 gm honey macadamias, roughly chopped
  • 27.00 gm maple syrup
  • 250.00 ml plain flour
  • 70.95 gm caster sugar
  • 100g chilled butter, finely chopped
  • 32.50 gm shredded coconut
Instructions:
  • Remove the ice-cream from its container and allow it to soften in a bowl for 10 minutes, ensuring it doesn't melt. Mix in the macadamia nuts. Swirl in the maple syrup to create a marbled look. Put the ice-cream back into the original container, press down to remove air pockets. Cover with baking paper and the lid, then freeze for 3 hours until firm.
  • Preheat the oven to 200C/180C fan-forced. Combine pear, sugar, gin, vanilla bean, and cinnamon in a medium ovenproof frying pan over medium-high heat. Cook for 8 minutes, stirring occasionally, until the pear is tender, and the sauce has thickened. Remove from heat, discard the vanilla bean, and stir in the berries.
  • Prepare the crumble by combining the flour and sugar in a bowl. Mix in the butter until the mixture resembles breadcrumbs, then add the coconut. Sprinkle the crumble over the filling, bake until golden brown for 35 to 40 minutes, and let it rest for 10 minutes before serving with ice cream.

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