Mango, pear & ginger crumble

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Jenny White

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Recipe by Jenny White

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1. Heat oven to 180C/fan 160C/gas 4. Put the pears in a saucepan with the sugar and 4 tbsp water. Cook over a gentle heat for 5 mins, until the pears are just tender. Remove from the heat and stir in the mangoes and stem ginger. Spoon the mixture into a not-too-deep 1.75 litre baking dish and leave to go cold.
2. Make the topping. Rub the butter into the flour, stir in the sugar and pecan nuts. Sprinkle it all over the fruit freeze, or bake for 30 mins until browned.

How to freeze

Slip the whole dish into a large freezer bag, or wrap in clingfilm, seal and freeze for up to 1 month. To serve, bake from frozen in a preheated oven at 180C/fan 160C/gas 4 for 50 mins or until the topping is golden. Serve with pouring cream or scoops of vanilla ice cream.

684 kcalories, protein 8g, carbohydrate 95g, fat 33 g, saturated fat 11g, fibre 9g, salt 0.45 g

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• Sandra

  10 July 2008

  Sandra commented on this recipe

  This is delicious.

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Ingredients

• 450g ripe pears , peeled, cored and thickly sliced
• 1 tbsp muscovado sugar
• 2 mangoes , peeled, stoned and roughly chopped
• 1 piece stem ginger , finely chopped

FOR THE TOPPING

• 175g plain flour
• 85g butter
• 85g muscovado sugar
• 85g pecans very roughly chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Reheats from frozen in 50 mins

Ingredients

• 450g ripe pears , peeled, cored and thickly sliced
• 1 tbsp muscovado sugar
• 2 mangoes , peeled, stoned and roughly chopped
• 1 piece stem ginger , finely chopped

FOR THE TOPPING

• 175g plain flour
• 85g butter
• 85g muscovado sugar
• 85g pecans very roughly chopped

684 kcalories, protein 8g, carbohydrate 95g, fat 33 g, saturated fat 11g, fibre 9g, salt 0.45 g

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