8 ripe pears, peeled, cored and quartered
(tinned pear halves can be used)
50g (3½oz) dark soft brown sugar
50g unsalted butter
100ml BIMS spicy papaya ketchup
For the crumble topping
200g (7oz) plain flour
100g (3½oz) butter, chilled and cut into cubes
50g (2oz) demerara sugar
50g (2oz) porridge oats
100g (3½oz) plain chocolate, roughly chopped
Crème fraîche and ice cream to serve
1. Preheat the oven to Gas Mark 6, 200°C, fan 180°C.
2. Place the pears and butter into a large non-stick pan. Cook the pears over
moderately high heat for 3-4 minutes, turning occasionally until the pears
are soft and golden, yet still, retain their shape. Add the sugar and papaya
ketchup turn gently to coat the pears in the buttery, sweet spice.
Transfer to a shallow gratin dish.
3. To make the crumble topping. Place the flour into a bowl and rub the butter
into the flour until the mixture resembles chunky breadcrumbs.
Stir in the sugar, oats and chocolate chunks. Spoon over the warm pears and
bake in the oven for 25 minutes until the crumble is golden and the chocolate
4. Serve warm with crème fraîche and ice cream