Ingredients

Method

• 45 g seedless raisins
• 1 orange
• 2 T brandy, Port or sherry
• 1.2 - 1.5 kg pears
• Butter, for greasing
• 2 T brown sugar
• Nutmeg, grated, a pinch
• 1 cinnamon stick
For the topping:
• 120 g flour
• 30 g rolled oats
• 65 g brown sugar
• 75 g pecan nuts
• ½ t ground cinnamon
• Nutmeg, grated, a pinch
• Salt, a pinch
• 125 g Butter
• Thick sour cream, for serving

Method

Ingredients

Preheat the oven at 190°C. Pour boiling water over the raisins and orange. Drain the raisins, then soak them in the brandy, port or sherry.

Peel the pears and slice lengthways into slim wedges, discarding the seeds and cores. Place in a buttered baking dish. Add the zest and juice of the orange, the brown sugar and the soaked raisins along with any liquor. Add a grating of nutmeg and tuck in the cinnamon stick.

To make the topping: mix the dry ingredients. Cut in the butter and lightly rub with your fingertips until the texture is crumbly.

Crumble the topping evenly over the filling. Bake for 40 minutes or until the topping is brown and crisp, and the fruit just tender. Serve with thick sour cream.

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