Pear, almond and Dulce de Leche crumble
Serves 6
Preparation time: 60 minutes
During the 19th and early part of the 20th centuries several thousand Scots
emigrated to Argentina and Patagonia. They came from all parts of Scotland and
from many social and economic backgrounds to work in the cities and on the land.
This recipe is an homage to their adventurous spirits and is included in this
website with kind permission of
Sue Lawrence, author of "Sue
Lawrence's Scottish Kitchen" (Headline Book Publishing, 2000).
1 kg ripe pears
Juice of 1 large lemon
75g toasted flaked almonds
4 heaped tablespoons
For the crumble topping:
100g polenta
100g plain flour
75g golden caster sugar
90g butter, diced a pinch of salt
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This is a delicious pudding that is both comforting and unusual, with the
golden-yellow polenta crumble topping in place of the more common all-flour one.
- Preheat the oven to 180 C / 350 F / Gas 4.
- Peel and slice the pears. Place them in an ovenproof dish with the lemon
juice. Toss gently to coat in the juice.
- Top the pears with the almonds, then spoon over the Dulce de Leche San
Ignacio, trying to cover all the pears and almonds.
- For the crumble topping, combine the polenta, flour and sugar in a bowl,
then rub in 75g of the butter and salt. Tip this over the pear mixture and
press down lightly.
- Dot with the remaining butter and bake in the preheated oven for 35-40
minutes or until golden brown.
- Allow the crumble to stand for about 10 minutes, then serve with Greek
yoghurt or ice cream. Or both.
(c) 2002 Sue Lawrence.
What
is Dulce de Leche ?
