- 450g ripe pear, peeled, cored and thickly sliced
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- 1 tbsp muscovado sugar
- 2 mango, peeled, stoned and roughly chopped
- 1 piece stem ginger, finely chopped
For the topping
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.
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.