• Preheat oven to 180°C (160°C fan-forced).
• In a medium saucepan, place sugar, dessert wine & verjuice together over a low heat, stirring until sugar dissolves.
• Bring mixture to the boil, before adding cinnamon, ginger & pear. Simmer for 4 minutes, then remove from heat.
• For the crumble, rub the flour, butter, sugar, oats, coconut & ginger together until mixture is well combined & looks like coarse breadcrumbs.
• Pour the fruit mixture into a large ovenproof dish or six individual ones & sprinkle over the crumble.
• Place baking dish on an oven tray & bake in preheated oven for 30 minutes.

three ways with pears:

• The classic Italian salad of sliced pear, baby rocket leaves, shaved parmesan with a balsamic dressing is a perfect partner for steak.
• Peel six rm pears & poach in a spiced red wine syrup using a bottle of red wine, 1/2 cup sugar, 2 star anise, 2 cinnamon sticks, 1 vanilla bean & a strip of orange peel.
• For a delicious soup roast 1kg peeled chopped pumpkin & 500g peeled chopped pears with 1/4 cup olive oil in a 180°C oven for 1 hour. In a large saucepan, cook 1 chopped onion until soft, add 1 chopped clove garlic, cook for a further 2 minutes. Add roasted pumpkin & pear, 1 & 1/4 ltrs vegetable stock & simmer for 15 minutes. Puree until smooth & season to taste.