3 great ways with PEARS

IRRESISTIBLE SWEET TREATS WITH THE ULTIMATE AUTUMN FRUIT

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Pear and Rhubarb Brown Betty

SERVES 6 PREP & COOK 1 HOUR

3 ripe pears (600g) 600g trimmed rhubarb stalks, cut into 5cm lengths 1/2 cup firmly packed brown sugar 1/4 cup maple syrup 2 tbsp lemon juice 2 tsp ground cinnamon Vanilla ice-cream, to serve

TOPPING

4 slices (175g) raisin toast 75g butter, melted ½ cup flaked almonds 1/4 cup raw sugar

1 Peel pears. Cut into quarters. Remove and discard cores. Cut into 2cm-thick wedges.

2 Place pears and rhubarb in a large ovenproof dish (about 22cm x 32cm top measurement x 5cm deep).

3 Combine sugar, syrup, juice and cinnamon in a small jug. Mix well. Pour over fruit. Toss to coat. Spread in an even layer.

4 Cook in 180C preheated oven for about 20 mins, or until just tender. Remove.