UK Catering Forum

I made this for us this week and it was wonderful.

Filling-
ikg pears (about 2lb) cored, peeled and chopped
150g( about 5-6oz) roughly chopped pitted dates
1 tablespoon caster sugar
half teaspoon mixed spice

Topping-
125g (4.5 oz) low fat margerine
150g (5.5 oz) plain flour
75g (2.5 oz) flaked almonds which you crush with your hands
40g (1.5oz) rolled oates
100g ( 3.5 oz) soft brown sugar

Oven to 200C , 180C fan, gas6.

Make the filling by tossing the pears, dates, sugar and mixed spice together and then putting in a 2 -2.5 pt oven proof dish.
Make the topping by rubbing together the margerine, flour and a pinch of sal and then stir in the almonds, oats and about three quarters of the topping. Scatter it over the top of the fuit and then sprinkle the rest of the sugar on top. Put the dish on a baking tray and cook for about 45-60 minutes until the top is crisp and golden. and the juice bubbles round the edge.
Serve it with custard or ice cream or cream. Lovely.