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Pear and raspberry ice-cream crumble
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Prep Time:
1480 minutes
Cook Time:
15 minutes
Total Time:
1495 minutes
Refreshed classic dish with flavorful twist. A must-try hit!
Ingredients:
  • 3 slices wholemeal bread
  • 59.40 gm brown sugar
  • 2.50 gm mixed spice
  • 4 pears, peeled, cut into 1.5cm pieces
  • 250.00 ml frozen raspberries
  • 2 litres vanilla ice-cream, softened
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Line a large baking tray with baking paper and grease a 6cm-deep, 19cm square pan. Leave a 6cm overhang on all sides by lining the pan with baking paper.
  • Pulse bread until it resembles fine breadcrumbs. Transfer to a bowl and mix in brown sugar and mixed spice. Spread evenly on a baking tray. Bake for 10 minutes, stir, then bake for a further 5 minutes until golden and crisp. Allow to cool completely before serving.
  • In a saucepan over medium heat, combine pear, caster sugar, and 2 tablespoons of cold water. Bring to a boil, then lower the heat and cover. Simmer for 4 to 5 minutes until the pear is just tender. Remove from heat and gently stir in the raspberries. Allow the mixture to cool completely.
  • After straining pear mixture and reserving 2 tablespoons of syrup, combine ice-cream, pear mixture, reserved syrup, and half of the breadcrumb mixture in a large bowl. Mix well and transfer into prepared pan, smoothing the top. Sprinkle the remaining breadcrumb mixture on top. Cover with plastic wrap and foil, then freeze overnight. Serve once firm.

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