CINNAMON AND VANILLA APPLE PEAR BUCKWHEAT CRUMBLE
|Serves 4 All levels|
> 1 pear (about 150 gr), peeled
> 1 pear, peeled
> 50 ml coconut oil (you can replace it with butter)
1 | Dice the fruit for the stewed fruit.
2 | Put all the ingredients in a saucepan.
3 | Bring to a boil.
4 | Lower the heat and simmer, stirring occasionally for about 15 minutes (until the apples are tender and break, the pear pieces may remain hard).
5 | Preheat the oven to 180 C.
6 | Mix all crumble ingredients by hand.
7 | Spread out on a baking tray covered with parchment paper.
8 | Bake in the oven for about 20-30 min.
9 | Break into small pieces.
10 | Make beads with the raw pear and put them in a glass of verbena. Leave to infuse for 1 hour (or more if you have the time).
11 | Plate the dessert in a line on one side with a few fresh verbena leaves.
12 | When you dress your plates, the count should be lukewarm.
> You can add whipped cream or a few small scoops of caramel, vanilla or hazelnut ice cream for even more deliciousness. Enjoy !