2 x 411 g tins pear quarters in natural juice, drained
150 g (5 oz) raspberries, thawed if frozen
1 small lemon
3 tbsp maple syrup
4 oz (100 g) oat bran
1/2 cup (50 g) 2 oz ground almonds
1/2 stick (4 Tbsp) 2 oz (50 g) butter or margarine, softened
1 tbsp (15 ml) flaked almonds
150 g (5 oz) raspberries, thawed if frozen
1 small lemon
3 tbsp maple syrup
4 oz (100 g) oat bran
1/2 cup (50 g) 2 oz ground almonds
1/2 stick (4 Tbsp) 2 oz (50 g) butter or margarine, softened
1 tbsp (15 ml) flaked almonds
method
1. Preheat the oven to 200°C (400°F) gas mark 6.
2. Place the drained pears in the bottom of a 750 ml (1 pint 15fl oz) shallow oval pie dish, and sprinkle over the raspberries.
3. Finely grate 1/2 teaspoon lemon rind over the fruit and extract 2 tablespoon lemon juice. Sprinkle over the fruit along with 1 tablespoon maple syrup.
4. In a bowl, mix the oat bran and ground almonds together. Rub in the butter until well mixed and crumbly and then stir in the remaining maple syrup.
5. Spoon the mixture over the fruit, sprinkle with the flaked almonds, and bake in the oven for 20-25 minutes or until golden and hot.
6. Serve hot with custard.
2. Place the drained pears in the bottom of a 750 ml (1 pint 15fl oz) shallow oval pie dish, and sprinkle over the raspberries.
3. Finely grate 1/2 teaspoon lemon rind over the fruit and extract 2 tablespoon lemon juice. Sprinkle over the fruit along with 1 tablespoon maple syrup.
4. In a bowl, mix the oat bran and ground almonds together. Rub in the butter until well mixed and crumbly and then stir in the remaining maple syrup.
5. Spoon the mixture over the fruit, sprinkle with the flaked almonds, and bake in the oven for 20-25 minutes or until golden and hot.
6. Serve hot with custard.
serving amount
serves: 4
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