6 large conference pears, peeled, cored and cut into 6-8 wedges
15g butter
10g coconut oil
1 tsp cinnamon powder
½ vanilla pod, split and scraped, reserve the pod
10g desiccated coconut
25g light brown sugar
55ml rum
1 lime, juice and zest
To finish
1 Tbsp coconut flakes, toasted
Method
For the crumble
In a large bowl, rub together with your fingertips the flour, oats, demerara sugar, almond flour, coconut, cardamon, butter, salt and sunflower seeds. Mix until resembles coarse meal and crumble texture, and then spread the crumble out on a sheet tray lined with parchment paper. Place in the fridge.
For the Filling
In a large heavy bottomed pan, set over medium low heat, tip in the butter, coconut oil and heat until butter is melted. Add the pears, sauté for 1-2 minute, then add cinnamon, vanilla seeds, vanilla pod, coconut, and sugar. Cook, stirring often, until fruit is just slightly cooked, about 3-4 minutes. Add the rum and lime zest and juice cook 1-2 more minute.
To Assemble
Remove from heat and place into four heat proof ramekins measuring 3½ inch in diameter, or one large baking dish measuring 5-6 inches in diameter. Top with the crumble evenly scattering it across the top of the fruit.
Bake in the oven 170C / 340F for 20-25 minutes, until crumble is set and golden brown.
Top with coconut chips and serve with vanilla ice cream or crème fraiche.
