Page 399 - CMC Recipe Book

Primary Portions
30
Senior Portions
20
CMC
Recipe - Pear & Ginger Crumble Category - Desserts/Pudding/Biscuits
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Preparation Time
20
Cooking Time Cooking Temp
1 hr Gas 4/180°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Tinned Pears
2.27kg
Ground Ginger
75g
Plain Flour
1kg
Margarine
500g
Caster Sugar
250g
Total
Portion Cost
Method
Drain the pears making sure to keep the syrup.
Add the syrup to a suitable pan and add the ground ginger.
Reduce this until the liquid becomes sticky and a syrup like consistency.
Add the roughly chopped pears and mix well. Place this mixture into an ovenproof dish.
In a mixing machine add the flour, sugar and margarine and mix until the flour resembles a breadcrumb like texture.
Cover the pear mix with the breadcrumb mixture and bake at Gas 4/180°C for approximately 40 minutes or until golden brown on top and piping hot.