Saffron pears with crumble

Any left-over crumble can be frozen.

For the crumble

1 cup	Plain flour
100 g	Butter, chilled, diced
½ cup	Desiccated coconut
½ cup	Sugar
100 g	Sliced almonds

For the pears

1 pinch	Saffron threads (Main)
¼ cup	Boiling water
6 small	Pears, peeled but left whole
1 cup	Water
½ cup	Sugar
1	Lemon, use the grated rind only
1 Tbsp	Lemon juice

Directions

1. To make the crumble, preheat the oven to 180°C. Lightly grease a roasting pan.
2. Place the flour and butter in a food processor and mix until well crumbled. Tip into a bowl and add the coconut, sugar and almonds. Mix well.
3. Spread the mixture in the roasting pan. Bake for about 20 minutes, until golden, stirring often. Cool and store in an airtight container in the refrigerator. Makes about 4 cups. Keep any extra crumble in the freezer.
4. Pour the boiling water over the saffron in a bowl and stand for 5 minutes. Peel the pears but leave whole. Combine the cup of water with the sugar, lemon rind and juice in a small deep saucepan, just large enough to hold the pears. Bring to the boil and add the saffron and water. Add the pears and poach for about 8 minutes until just cooked.
5. Serve each pear warm or at room temperature in a bowl sprinkled with the syrup and topped with crumble.

More of Jan's winter desserts

• Banana butterscotch pudding
  
• Tamarillo sponge pudding