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Pear and Pistachio Crumble with White Chocolate

Pear and Pistachio Crumble with White Chocolate

This Pear and Pistachio Crumble is a delicious winter dessert, with a hint of rosewater and creamy pockets of melted white chocolate.

Course Dessert
Keyword Autumn, Dessert, Winter
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 servings


  • 4 pears
  • 1/3 cup dessert wine
  • 1/3 cup water
  • 1/2 vanilla bean, seeds scraped (or 1/2 teaspoon vanilla bean extract)
  • 10 cardamom pods
  • 2 tablespoons raw sugar
  • 1-2 teaspoons rosewater
  • Dried rose petals, optional
  • Vanilla ice cream, to serve


  • 60 g butter, slightly softened, cut into cubes
  • 3 tablespoons plain flour
  • 2 tablespoons brown sugar
  • 1/4 cup pistachios, roughly chopped
  • 1/4 cup shredded coconut
  • Pinch Salt
  • 6 squares white chocolate


  1. Preheat the oven to 180°C (350°F).
  2. Peel and core the pears and cut into roughly 3cm cubes. Place into a saucepan with the dessert wine, water, vanilla, cardamom pods and raw sugar. Cook, stirring often for about 20 minutes or until pears are cooked. Remove from the heat and add the rosewater. Remove the cardamom pods and set aside.
  3. To make the crumble, place the butter, flour, brown sugar, chopped pistachios, coconut and a pinch of salt into a bowl. Rub the mixture with your fingers until the butter has been incorporated and it forms a crumbly texture.
  4. Place the pears into a baking dish and scatter the crumble mixture over the top. Bake for 20-30 minutes, until the topping is golden. Remove from the oven and lightly press the squares of white chocolate into the warm crumble topping. Serve warm with vanilla ice cream.