Ingredients

The following ingredients have 4 Servings
  • 450g ripe pear, peeled, cored and thickly sliced
  • 1 tbsp muscovado sugar
  • 2 mangoes, peeled, stoned and roughly chopped
  • 1piece stem ginger, finely chopped
  • 175g plain flour
  • 85g butter
  • 85g muscovado sugar
  • 85g pecan very roughly chopped

Instruction

  • Heat oven to 180C/fan 160C/gas 4. Put the pears in a saucepan with the sugar and 4 tbsp water. Cook over a gentle heat for 5 mins, until the pears are just tender. Remove from the heat and stir in the mangoes and stem ginger. Spoon the mixture into a not-too-deep 1.75 litre baking dish and leave to go cold.
  • Make the topping. Rub the butter into the flour, stir in the sugar and pecan nuts. Sprinkle it all over the fruit freeze, or bake for 30 mins until browned.