Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 | Pears |
| 1 | Knob butter |
| Half lemon; Juice of | |
| 1 tablespoon | Raisins |
| 55 grams | Sugar; (2oz) |
| 55 grams | Soft brown sugar; (2oz) |
| 25 grams | Plain flour; (3/4oz) |
| 1 teaspoon | Cinnamon |
| 45 grams | Walnuts; (1 1/2oz) |
| 45 grams | Butter; (2oz) |
| 290 millilitres | Milk; (1/2pint ) |
| 3 | Egg yolks |
| 55 grams | Caster sugar; (2oz) |
| 1 teaspoon | Almond essence |
| Few flaked almonds to garnish |
FOR THE CRUMBLE
CREME ANGLAISE
Saut‚ the pears in the hot butter, add the lemon and the raisins.
In a food processor blend the topping ingredients, bit by bit until it resembles fine breadcrumbs.
Boil the milk and almond essence together, pour onto the egg yolks and sugar. Pour this back into the pan, heat gently until it thickens and coats the back of a spoon.
Place the pear in an ovenproof dish, scatter with the crumble. Bake in a hot oven 180øC/350øF/gas mark 4 for about 40 minutes.
Converted by MC_Buster.
Per serving: 1596 Calories (kcal); 90g Total Fat; (48% calories from fat); 32g Protein; 185g Carbohydrate; 777mg Cholesterol; 542mg Sodium Food Exchanges: ½ Grain(Starch); 2 Lean Meat; 0 Vegetable; 7 Fruit; 15½ Fat; 3 ½ Other Carbohydrates
Converted by MM_Buster v2.0n.