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My recipe

Pear crumble with cardamom

We are used to the combination of pear and cinnamon, but this time I wanted something else to pair my pear. I’ve chosen cardamom.

Pear crumble with cardamom

  • 500 g firm pears
  • 50 g brown sugar
  • 3-4 tbsp passion fruit juice (lime)
  • 2-3 tbsp brandy (cognac)
  • 1/2-1 tsp ground cardamom
  • 1-2 tsp drawn butter


  • 100 g AP flour
  • 50 g brown sugar
  • 60 g butter
  • Peel and cork the pears, discard the peels and the seeds. Dice the pear
  • in a food processor combine the flour, butter, sugar and pulse a couple of times until the mixture resembles the bread crumbs
  • Transfer the streusel to a bowl and chill in the fridge
  • In a pan heat the butter, add the pear and fry them for 1 min
  • Add in the sugar and stirring constantly cook until sugar dissolves
  • Add in the juice, brandy, increase the heat and allow to simmer for 1 min
  • Remove the pears from the heat, add the cardamom, mix gently and arrange the pear into the baking dishes and cool down for a while
  • Preheat the oven to 180C
  • Top the pears with the streusel and bake for 25-30 min
  • Serve with the vanilla ice-cream

I don’t precook the fruits. I cut them, toss with the sugar, add the juice, alcohol and leave to “marinate” for 20-30 min. Then I drain the liquids, reduce it by 1/4, and add to the fruits before baking. In this case the fruits preserve more vitamins and stay crunchy. This amount of ingredients serves 2-6 portions, depending on the serving dish.