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Mulled wine pear crumbles recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate your dinner party with this irresistible pear crumble!
Ingredients:
  • 25g (1/4 cup) rolled oats
  • 215g (1 cup) caster sugar
  • 750ml (3 cups) shiraz
  • 2 x 2cm-wide strips orange rind
  • 1 whole cinnamon stick
  • 1 vanilla bean, split
  • 6 William Bartlett or Packham pears
  • Double cream, to serve
  • 150g (1 cup) plain flour
  • 85g butter, chilled, chopped
  • 55g (1/4 cup) brown sugar
  • 45g (1/4 cup) hazelnuts
  • 20g (1/4 cup) desiccated coconut
Instructions:
  • In a large saucepan, gently combine caster sugar, shiraz, and 250ml (1 cup) of water. Stir over low heat until the sugar dissolves. Add orange rind, cinnamon, and vanilla seeds and bean. Peel pears, keeping the stems on and trimming the bases slightly for stability. Stand the pears upright in the pan.
  • Cover the pot and simmer over medium-low heat. Leave a slight gap in the lid, about 2cm. Reduce the heat to low and cook the pears for 1 hour, gently turning them occasionally until they are tender and evenly colored.
  • To prepare the crumble, preheat the oven to 180C/160C fan forced and line 1 large or 2 small baking trays with baking paper. Combine all crumble ingredients in a food processor and pulse until butter is incorporated and mixture starts to clump. Spread mixture evenly on tray/s and bake for 10 minutes. Stir and mix from edges to centre and bake for another 5 minutes until light golden. Let cool before using.
  • Using a slotted spoon, transfer the pears from the pan to a tray or plate. Set aside. Keep 500ml (2 cups) of the poaching liquid and discard the rest or save it for later use. Pour the reserved liquid back into the pan and bring to a boil over medium heat. Simmer for 20 minutes until reduced to 125ml (1/2 cup). Transfer the syrup to a bowl to cool. Brush the cooled syrup over the pears using a pastry brush. Serve the pears on plates with crumble, cream, and extra syrup on the side.

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