PEAR AND RAISIN RUM CRUMBLE

Preheat oven to 350 F  Butter an 8x8 square baking pan or a deep pie dish.

First of all take a 1/2 a cup of  large seedless Thompson raisins and soak them in a 1/2 a cup of rum for about an hour.  set aside.

5 firm but ready to eat pears (I used a Bartlett pear) peel, core and slice into 1/4 inch slices
              (you can used canned pears but they must be drained and dried)

Put your pears into a bowl and mixed in 2 tablespoons of cinnamin

Add 1/2 cup of fresh pecan halves

1/4 cup of maple syrup

Now throw in the raisin and rum mixture into the pears and stir in 4 tablespoons of white flour.
                                LET SIT FOR ABOUT 10 MINS as you make the crumble.

CRUMBLE FOR PEARS RAISIN RUM MIXTURE

PUT IN TO A BOWL

2 cups large flaked oats
1/2 cup of brown sugar
8 tablespoons of cold unsweetened butter
1/4 teaspoon salt
2 tablespoons of cinnamin

 

Crumble this together with your fingers until it is a fine crumble.

 

 

Put the pear mixture into the your pan and cover the top completely with the crumble mixture.

Pop into the oven for about 45 mins to an hour.

When done let it stand for about 15 mins.

Scoop into bowls and serve with french vinalla icecream