Pear and Banana Teacup Crumble with Salted Caramel Sauce

Oh man. I can't believe I haven't shared this recipe with you guys until now. I can't believe I haven't had it since last week. I can't believe I'm not eating it right now. I was tempted.

This is the best dessert I have made in a long time. It could possibly even be the best dessert I've eaten in a long time, and I've had some amazing desserts lately. It encompasses everything you want in a dessert: it's rich, it's sweet, it has some good crunch in the crumble topping, and a sticky, chunky fruit layer at the bottom with a smooth, moreish salted caramel sauce that makes you want to lick up every last drop. It's not that difficult to prepare, feels a little fancy, and when served in a cute teacup is sure to impress. 

Pear and Banana Crumble with Salted Caramel Sauce by Peter Gordon, from NZ House & Garden magazine

8 pears, peeled and chopped

5 tbsp sugar

3 strips orange peel, thinly sliced

juice of 1 orange

1/2 tsp ground cardamom

2 bananas, cut into 1cm chunks

80g cold butter, cut into little pieces

80g self-raising flour

40g vanilla sugar

20g rolled oats

70g sliced almonds

4 tbsp caster sugar

3 tbsp warm water

1tsp soy sauce

125m coconut cream

125ml cream

Heat the oven to 180 degrees. Place the pears, sugar, orange peel, orange juice and cardamom in a pan, cover and bring to the boil. Reduce the heat and cook until the pears are almost cooked, stirring occasionally.  Add the bananas and cook another 2 minutes, stirring twice. Remove the lid and cook until the juice reduces to about 3/4 cup. Divide the fruit between 6-8 ovenproof teacups (or ramekins) and fill about 2/3 full.

Rub the butter and flour together until it forms rough crumbs, then add in the sugar, oats and almonds. Distribute evenly across the teacups. Bake until golden, about 30 minutes.

Cook the sugar in a pan over medium heat until it turns golden. Don't stir, but shake the pan from time to time as required as it melts.  Add the soy sauce and water, but it will sizzle so be careful! Bring to the boil, then simmer rapidly for 1 minute before adding the cream and coconut cream. Bring to the boil again then simmer rapidly until the sauce reaches the desired consistency. Can be served warm or cool.

Try not to eat every portion before your guests arrive!