Spiced Honey-Poached Pears with Streusel Topping & Crème Fraîche


  • For the poached pears
  • 2 large, firm pears, cut in half lengthways
  • 2 tbsp butter
  • 1 vanilla pod split in half lengthways
  • 2 star anise,
  • 5 cardamom pods, bruised
  • 1 cinnamon stick, broken in half
  • ½ jar Mrs Bridges Country Honey
  • juice of 1 lemon
  • 2 tbsp caster sugar
  • 1 ltr water
  • Streusel topping
  • 5 tbsp plain flour
  • 60g salted butter, chilled, cut into cubes
  • 4 tbsp demerara sugar
  • 1 t tbsp porridge oats
  • 1 tbsp ground cinnamon
  • 70g hazelnuts, roughly chopped
  • fresh blackberries and crème fraîche, to serve 


Add all the poaching ingredients to a large pan and cover with water before bringing up to the boil. Add the halved pears and reduce the heat down to a gentle simmer.

Poach for 1 hour, or until the pear flesh is translucent.

To make the streusel topping, add all the ingredients to a mixing bowl and work together with your fingertips until the butter is well combined with the dry ingredients for a crumbly topping.

Once the pears are cooked, remove from the poaching liquid and gently remove the cores with a sharp knife.

Transfer the pears, skin side down into an ovenproof dish, and spoon over a few tbsp of the poaching liquid. Sprinkle each pear with 1 or 2 tbsp of streusel topping.

Place in a preheated oven (180c / 160c fan) and bake for 25 minutes until the crumble has turned golden.

Whilst the pears are in the oven, place the pan with the remaining poaching liquid back on the hob. Bring up to a high heat and cook until the liquid is reduced by two thirds and has a syrupy texture.

Serve the baked crumble-topped pears with blackberries, crème fraîche and extra syrup.

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