Anzac Biscuit Pear Crumbles

Pair caramelised roast pears with golden coconut crumble for the perfect Anzac Day dessert. Recipe by Curtis Stone.

The ingredient of Anzac Biscuit Pear Crumbles

• 1 1 2 cups 375ml fresh orange juice strained from about 5 oranges
• 1 3 cup 80ml fresh lemon juice strained
• 1 3 cup 120g golden syrup plus 1 tbs extra divided
• 3 4 teaspoon ground cardamom
• 4 ripe but firm red anjou pears halved cored
• 1 2 cup 45g rolled oats
• 1 2 cup 40g shredded coconut
• 1 2 cup 75g plain flour
• 1 3 cup 75g caster sugar
• 50g chilled unsalted butter cubed
• plain yoghurt to serve

The Instruction of anzac biscuit pear crumbles

• position a rack in centre of oven and preheat oven to 175c 155c fan forced in a small saucepan bring the orange juice lemon juice u00b9u2044u00b3 cup 120g golden syrup cardamom and 1 1 2 cups 375ml water to the boil cook the syrup for 5 10 mins or until reduced to 3 cups 750ml
• pour syrup into a 33cm x 22cm baking dish arrange pears cut side down in the syrup and roast for 40 50 mins or until pears are tender
• meanwhile in a medium bowl mix oats coconut flour and sugar until blended using fingers rub butter and 1 tablespoon golden syrup into flour mixture until moist clumps form spread over a baking tray bake stirring occasionally for 16 18 mins or until golden
• turn pears over and baste with orange syrup transfer pears cut side up to serving bowls divide syrup among bowls serve with yoghurt and top with crumble

Nutritions of Anzac Biscuit Pear Crumbles

calories: 315 002 calories
calories: 10 grams fat
calories: 7 grams saturated fat
calories: 47 grams carbohydrates
calories: 37 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 43 milligrams sodium
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calories: nutritioninformation