Spiced Poached Pear and Crumble

Connor Dorrian

Connor Dorrian from Abbs Cross Academy in London 2019 entrant

Pears and apples are all in season and the combination of the sweet spiced cinnamon and pear with the texture of the crumble work well together


Pre heat oven to 200 degrees.
In a saucepan, mix the apple juice, half zest of orange, 1 cinnamon stick and the juice of orange.
On a medium heat, leave to infuse for 10 minutes.
Meanwhile, make the crumble. Rub together cubed butter and flour to make a breadcrumb consistency. Add the sugar and put in oven for 20 minutes.
Peel the pear and add to the infused juice, leaving to simmer for 25-35 minutes, depending on size of pear.
Mix together the remaining grated zest and creme fraiche.
Add a ladleful of juice into another saucepan and reduce until a syrup-like consistency
Once the pear is cooked, serve on a plate with the crumble and creme fraiche and the syrup sauce. Mint to garnish.


1 pear
400ml apple juice
1 cinnamon stick
1 orange, one half grated zest, one half sliced zest
30g flour
20g butter fridge cold
15g sugar
1 tbsp creme fraiche
mint optional to garnish