Name: James Hird and Todd Garratt: Josephine pear and muscovado sbricolata with poppy-seed gelato
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: 6 firm, ripe Josephine pears (about 1.3kg), washed and cored; 100 gm light muscovado sugar; 1 vanilla bean, split and seeds scraped; Muscovado sbricolata; 200 gm light muscovado sugar; 200 gm cold butter, coarsely chopped; 260 gm plain flour, sieved; 2 tsp baking powder; 100 gm almond meal; Poppy-seed gelato; 1 litre good-quality vanilla gelato; 80 gm poppy seeds

James Hird and Todd Garratt: Josephine pear and muscovado sbricolata with poppy-seed gelato

Australian Gourmet Traveller Italian recipe for Josephine pear and muscovado sbricolata with poppy-seed gelato by James Hird and Todd Garratt from Sydney restaurant Buzo.

Serves 8

Prep

30M

Cook

Total

1H 30M

“Crumble by the fire is true comfort food. Ours relies on two secret weapons. One is the rich, caramel flavour of muscovado sugar in the crumble mix. The second is poppy-seed gelato. The poppy seeds add a lovely texture.” If you have an ice-cream machine, make a standard vanilla gelato.

Ingredients

6 firm, ripe Josephine pears (about 1.3kg), washed and cored

100 gm light muscovado sugar

1 vanilla bean, split and seeds scraped

Muscovado sbricolata

200 gm light muscovado sugar

200 gm cold butter, coarsely chopped

260 gm plain flour, sieved

2 tsp baking powder

100 gm almond meal

Poppy-seed gelato

1 litre good-quality vanilla gelato

80 gm poppy seeds

Method

Main

1.Preheat oven to 200C. Roughly chop pears into 1cm pieces and combine in a saucepan with muscovado sugar, vanilla bean and seeds, stir frequently over low-medium heat until just starting to soften (15-20 minutes), then spread into a 2 litre-capacity, 20cm-square baking dish. Set aside to cool (5-10 minutes).

2.Meanwhile, for poppy-seed gelato, soften vanilla gelato slightly at room temperature, then beat briefly in an electric mixer with poppy seeds to combine. Freeze until required.

3. Meanwhile, for muscovado crumble, use your fingers to combine ingredients in a bowl until fine crumbs form. Scatter evenly over pear mixture and bake until golden (30-40 minutes). Serve with poppy-seed gelato.