Pear & Pecan Bake with Lemon Sauce

Ingredients

4 firm pears, peeled, quartered and cored

1 tbsp sugar

30gr rolled oats

22gr cream flour

32gr brown sugar

¼ tsp ground cinnamon

30gr cold diced butter

25gr pecan nuts roughly chopped

A small handful of blueberries (about 12)

Method:

• Preheat oven to 175C.
• Butter the base and sides of a baking dish or roasting tin, roughly 8inch square.
• Toss the pears in the tablespoon of sugar, then arrange over the base of the tin.
• Rub together the sugar, flour, oats cinnamon and butter to a fine crumb texture.
• Add the chopped pecans and mix together gently.
• Scatter the pecan topping over the pears.
• Place in the centre of the oven to bake for 20 minutes.
• After 20 minutes, scatter the blueberries over the top and continue to bake for roughly another 20 minutes until the pears and tender the crumb is golden and a little crispy and the blueberries are starting to burst.
• Serve warm, drizzled with lemon sauce, with a dollop of whipped cream or ice cream.

Lemon Sauce

Ingredients

50gr sugar

2 tsp corn flour

120ml apple juice

1 egg yolk

14gr butter

3 to 4 tbsp of lemon juice ( to your own taste)

1 tsp grated lemon zest finely chopped

Method;

• Start to prepare the sauce once the pears are nearly cooked.
• In a small pot combine the sugar, cornflour and apple juice.
• Stirring all the time bring to the boil, once thick add a small amount to the egg yolk, mix well before adding back to the pot.
• Return to cook over a gentle heat for about 2 minutes until thick and smooth.
• Remove from the heat and stir in the butter, lemon zest and lemon juice.
• Add enough juice so the consistency of the sauce is pouring.