Ingredients
6 large William pears (about 1.2kg)
2 tablespoons caster sugar
Double cream, to serve
FOR THE CRUMBLE TOPPING
3 cups Honey Nut Corn Flakes
¾ cup quick oats
½ cup shredded coconut
½ teaspoon ground cinnamon
75g unsalted butter, chopped
2 tablespoons caster sugar
2 tablespoons honey
Method
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Peel pears. Cut into quarters. Remove and discard cores. Cut into 3cm pieces.
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Combine sugar and 2 tablespoons water in a large saucepan. Stir over a medium heat until sugar is dissolved. Bring to boil. Add pears. Cover with lid. Simmer for about 8 minutes, or until pears are just tender. Remove.
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Transfer pears to a large, shallow, ovenproof dish (8-cup capacity).
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To make topping, lightly crush Corn Flakes with your hands. Place in a bowl with oats, coconut and cinnamon.
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Combine butter, sugar and honey in a small saucepan over a low heat. Stir until sugar is dissolved and butter is melted. Bring to boil. Boil for 1 minute. Remove from heat. Pour over Corn Flake mixture. Mix well. Sprinkle over pears.
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Cook in a moderate oven (180C) for about 15 minutes, or until topping is crisp and golden brown.
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Serve hot with double cream.
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TIP:If you’re short on time, replace fresh pears with an 825g can of pears, sliced in natural juice. Drain and arrange over base of the ovenproof dish.
