POACHED PEAR & BERGAMOT CRUMBLE

We use John and Brady's Warren Pears from his farm in the Hood River Valley of Oregon. John and Brady can pinpoint each stage of maturity, knowing the precise moment for picking, ripening, and eating as second nature.

In this dish, Greg's Bergamot lends floral notes to his warmly spiced pears.


TIP: Poach the pears the day before. Store them in the cooled, unreduced poaching liquid. Make the crumble ahead of time. It will keep for up to two weeks in an airtight container.

POACHED PEAR & BERGAMOT CRUMBLE

Ingredients

For the poached pears:

4 Warren Pears
300ml red wine
150g sugar
200ml water
1 stick of cinnamon
1 star anise
4 cloves

For the crumble

100g unbleached white flour*
65g white sugar
90g unsalted butter
Zest of 1 Bergamot
Pinch salt

Bergamot zest:

Crème fraîche

Method

For the poached pears:

1. Combine wine, sugar, water and spices in a saucepan and bring to a simmer.

2. Peel the pears and place them whole in the hot poaching liquid, cover with a cartouche and simmer for three minutes then turn off the heat and cover with a lid. Leave for 30 - 40 minutes until the pears are soft but hold their shape. Remove them from the liquid and set aside.

3. Reduce the poaching liquid on a rolling boil until you reach a syrupy consistency. Strain to remove poaching spices.

For the bergamot crumble:

4. Set oven to 350°F.

5. Melt the butter in a pan. Combine dry ingredients and bergamot zest then pour in the melted butter and mix together. Spread out the mix on a lined tray and bake until you have a golden crumble. Break up the crumble with your hands.

To finish:

6. Cut the pears in half lengthwise and remove the core then warm them through in the syrup. Place half a pear on each plate and spoon over the warm syrup.

7. Serve with a dollop of crème fraîche, a spoonful of bergamot crumble and a little bergamot zest to finish.