Pear and macadamia nut crumble

Pear and macadamia nut crumble - Curtis Stone via Fiona Murray

8 William pears, peeled, cored and quartered
100 g caster sugar
Finely grated zest and juice of 1 orange
1 cinnamon stick
1 vanilla pod, split in half lengthwise

Crumble:
280 g plain flour
125 g caster sugar
100 g macadamia nuts, roasted and crushed
125 g butter, softened

Ice cream to serve.

Place the pears in a medium saucepan with the sugar, zest and juice, cinnamon stick and vanilla bean. Cook, covered, over a moderate heat until the pears are tender, but not mushy, about 20 minutes, depending on the ripeness of the pears. Remove the cinnamon stick and vanilla pod.

Preheat the oven to 170C and grease an ovenproof dish (30cm x 15 cm and 8 cm deep). Spoon the pears into the prepared dish.

For the crumble, combine the flour, sugar, and macadamia nuts in a bowl. Add the butter and, using your fingers, rub it into the mixture until evenly distributed. Scatter over the pears and transfer the dish to the oven. Bake for 15-20 minutes, or until golden brown on top. Serve warm with ice cream.

Serves 4-6