For a change, replace hazelnuts with pecans or almonds. If you don’t have an ovenproof frying pan, cook pears in a frying pan and transfer to an ovenproof dish.
25g unsalted butter
1kg medium William Bartlettpears (6), peeled, cored and quartered
1⁄4 cup raw sugar
1⁄4 cup orange juice
2 cups frozen mixed berries Vanilla ice-cream, to serve
1 cup plain flour
3⁄4 cup raw sugar
100g cold unsalted butter, chopped
3⁄4 cup hazelnuts
To make crumble, pulse our, sugar, butter and 1⁄4 cup of the hazelnuts in a food processor until mixture starts to clump together. Transfer to a large bowl. Coarsely chop remaining hazelnuts. Stir through crumble.
2 Melt butter in a medium, deep, ovenproof frying pan (base measuring 22cm) over a medium to high heat. Add pears. Cook, stirring, for about 2 minutes or until lightly golden.
3 Sprinkle over sugar. Pour over juice. Bring to boil. Boil, stirring occasionally, for about 8 minutes, or until pears are just tender and liquid has evaporated.
4 Remove pan from heat. Sprinkle berries over pears. Top with crumble.
5 Cook in a moderate oven (180C) for about 25 minutes, or until top is golden brown.
6 Serve warm with ice-cream.