Caramel Roasted Pears with Vanilla Crumble 

Syrupy caramel, sweet soft pears that collapse under your spoon, each one topped with a buttery crumble that melts deliciously in your mouth – this pudding is simply irresistible.

Serves 4-6

50g butter, cut into rough pieces
¼ cup brown sugar
¼ cup water
One fresh pear (I use brown-skinned bosc variety) per person

Crumble topping
1 cup plain flour (can use ¾ cup gluten free)
1 level tsp baking powder
4 heaped TB caster sugar
110g butter
1 tsp vanilla extract or seeds from one pod
Pouring cream to serve

Halve each pear lengthwise and use a teaspoon, scoop out the core.
Place pears in one snug layer, cut side up, in an oven-proof dish. Dot butter and sprinkle sugar over pears and drizzle water into the dish. Cover and bake at 150 C for one hour.

Make the crumble topping by pulsing the all of crumble ingredients together in a food processor until it resembles large breadcrumbs.
Take handfuls of the crumble mix and squeeze it so that it roughly clumps together and top each pear with it.

Set the oven to 180 C on fan bake, and bake pears for 30 minutes or until crumble topping is golden.

Serve individual pears with caramelized pan juices and pouring cream.