Mango, pear & ginger crumble

Name: Mango, pear & ginger crumble
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 450 grams ripe pear, peeled, cored and thickly sliced; 1 Tbsp muscovado sugar; 2 mangoes, peeled, stoned and roughly chopped; 1 stem ginger, finely chopped; 175 grams plain flour; 85 grams butter; 85 grams muscovado sugar; 85 grams pecan very roughly chopped

Mango, pear & ginger crumble requires around 25 minutes from start to finish. This recipe serves 4. One serving contains 666 calories, 8g of protein, and 33g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a reasonably priced dessert. A mixture of pecan very, muscovado sugar, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

Put the pears in a saucepan with the sugar and 4 tbsp water. Cook over a gentle heat for 5 mins, until the pears are just tender.

Ingredients you will need

Pear

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat and stir in the mangoes and stem ginger. Spoon the mixture into a not-too-deep 1.75 litre baking dish and leave to go cold.

Ingredients you will need

Mango

Ginger

Equipment you will use

Baking Pan

Make the topping. Rub the butter into the flour, stir in the sugar and pecan nuts.

Ingredients you will need

Pecans

Butter

All Purpose Flour

Sugar

Dry Seasoning Rub

Sprinkle it all over the fruit freeze, or bake for 30 mins until browned.

Ingredients you will need

Fruit

Equipment you will use

Oven

Equipment

Oven

Sauce Pan

Baking Pan

Ingredients

Servings:

450grams

ripe pear, peeled, cored and thickly sliced 1Tbsp

muscovado sugar 2

mangoes, peeled, stoned and roughly chopped 1

stem ginger, finely chopped 175grams

plain flour 85grams

butter 85grams

muscovado sugar 85grams

pecan very roughly chopped

Recommended wine: Cream Sherry, Moscato Dasti, Port

Crumble works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.