Food
Pear and Raspberries with Toffee Crumble
SERVES 4-6PREP & COOK 1 HOUR
■ 6 ripe Beurre Bosc pears (200g each), peeled
■ ¹⁄³ cup caster sugar
■ 1 cup frozen raspberries
■ Vanilla ice-cream, to serve
CRUMBLE
■ 140g packet Original Classic Cream Candies
■ ½ cup plain flour
■ ½ cup shredded coconut
■ ¹⁄³ cup traditional rolled oats
■ 100g cold unsalted butter, chopped
1 Lightly grease an ovenproof dish (8-cup capacity).
Cut pears into quarters. Remove
