Start this recipe by preparing the crumble. Place the flour, butter and spices into a bowl and rub together. Scrape out the seed from the ½ vanilla pod and add in along with the icing sugar and oats and rub together. Add in a little water and using a spoon stir into a chunky crumble. Place the cored pears onto a line baking sheet, cutting off a little from the bottom so that the lay sturdy. Place 2 toffees in the centre of each pear half and top off with the prepared crumble, piling the crumble high. Bake in the oven at 200`c for 20-25 minutes or until golden. Meanwhile, prepare the custard by placing the milk, cinnamon stick and star anise into a saucepan. Heat gently for 10 minutes to infuse but not boil. Next, in a bowl beat together the egg yolks, sugar and corn flour. Remove the vanilla pod, cinnamon stick and star anise from the milk and bring to the boil. Pour the boiling milk over the egg yolks, stir and pour back into the pan. Bring the mixture to the boil and turn off the heat. Serve the pears on large plates and drizzle around the spiced pouring custard.
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