SERVES SIX
INGREDIENTS
250 g hazelnuts
1½ cups loosely packed brown sugar
1 kg ripe pears, peeled and roughly chopped
150 g raisins
2 tablespoons ground cinnamon
300 g rolled oats
250 g unsalted butter, melted
yoghurt, cream or ice cream to serve
METHOD
Preheat the oven to 160°C (Gas 2–3). Roast the hazelnuts on a baking tray for 10 minutes, or until fragrant. Rub the hazelnuts in a clean tea towel to remove the skins, then roughly chop them.
Put ½ cup of the brown sugar in a bowl. Add the pears, raisins and cinnamon and toss until thoroughly combined. Transfer the mixture to a 35 x 10 cm loaf tin.
In the same bowl, mix the rolled oats, hazelnuts, remaining brown sugar and the melted butter. Spoon the oat mixture over the pear and raisin mixture and then pat it down. Bake for 30 minutes, or until the topping is crunchy and the pears are soft. Serve warm, with yoghurt, cream or ice cream.