Pear and apple crumble with caramel crème fraîche

1. 1

   To make the decoration, heat the sugar and 100ml/3½fl oz water in a saucepan and cook until the sugar is dissolved. Leave to cool. Dip the apple in the sugar syrup and leave to dry overnight.

2. 2

   To make the fruit, place the fruit, cinnamon, star anise, butter and sugar in a large saucepan over a medium heat. Cook, stirring regularly, until the fruit is softened and caramelized. Leave to cool.

3. 3

   To make the crumble, preheat the oven to 200C/180C Fan/Gas 6. Blend the sugar and butter to breadcrumbs in a food processor. Add the remaining ingredients and mix with your fingertips until it forms a crumble. Sprinkle onto a baking tray lined with greaseproof paper and bake for 20 minutes until golden, turning occasionally.

4. 4

   To make the caramel crème fraîche, reduce the condensed milk to a caramel in a saucepan over a medium heat until thick and golden. Stir in the crème fraîche. Alternatively, stir ready-made caramel sauce through the crème fraîche.

5. 5

   Spoon the fruit into a serving bowl and top with the crumble. Serve with the caramel crème fraîche and apple slices.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.