I forgot to put sugar into the crust, so I compensated by making a thick syrup out of the cooking juices of the pear and drizzling it over the crumble. Worked very nicely, and I'm keeping the left-overs for making vanilla lattes. However, this didn't turn out exactly as I expected, because despite adding a whole vanilla bean to poach with the pear [scrapped with pods thrown in], the vanilla scent was MINIMAL. I have no idea what went wrong, and if you do, please enlighten me.
Vanilla Poached Pear Crumble
3 large pears or whatever approximate you deem fit, peeled, sliced and cored
1 vanilla pod
3 tbs sugar
Crust and Crumble:
One recipe of short-crust pastry, made to the crumbly stage. Rubbed in, water added but not kneaded. [refer here]
Handful of walnuts/almonds/pecans/whatever
2 tbs sugar
1 tbs cinnamon
1/2 cup sugar
- Poach pear, sugar, split vanilla beans and pod in just enough water to cover. Until tender.
- Drain pears and leave open to dry out as much as possible.
- Take 3/4 of short-crust pastry 'crumbs' and press into a pan/pie dish/whatever. Poke full of holes and bake at 180 degree celcius for 15 minutes or until cooked. You'll smell it when its cooked.
- Mix remaining 'crumbs' with other ingredients.
- Arrange pear slices over crust, spread crumble evenly over and bake until browned at 180 degree celcius.
- To make syrup, simply reduce juice with sugar until desired consistency. I find reducing to be best done in a flat pan like a non-stick pan. Water evaporates so much faster!
- Dig in! =)