This Yuzu Pear Crumble with Matcha Crème Anglaise is a refined twist on a classic fruit dessert, pairing Japanese-inspired flavours with comforting textures. Ripe but firm pears are gently poached with yuzu, ginger, and kombu to infuse them with delicate citrus and umami notes, then baked under a golden sesame and almond crumble for a crisp, nutty finish. Served alongside a silky matcha crème anglaise. Using the Season Enamel Pie Dish ensures even baking and a rustic presentation. Perfect for an elegant weeknight treat.
Number of servings: 2
Cooking time: 1 hour
Preparation time: 1 hour
Ingredients
Poached pears:
Pears (ripe but firm): 2, peeled, halved, cored
Water: 250ml (just covering the pears)
Caster sugar: 35g
Yuzu juice (or lemon + lime blend): 30ml
Kombu (optional): ½ strip
Ginger: 5g, thinly sliced
Almond sesame crumble:
Plain flour: 50g
Light brown sugar: 30g
Salt: pinch
Toasted almonds: 25g, roughly chopped
White sesame seeds: 25g
Cold unsalted butter: 40g, cubed
Matcha crème anglaise:
Whole milk: 125ml
Double cream: 125ml
Egg yolks: 3 large
Caster sugar: 40g
Matcha powder (ceremonial grade): 2 tsp, sifted
Hot water (80°C): 5 tsp (just covering the matcha powder)
Method
Poached pears:
Combine the pears, water, sugar, yuzu juice, kombu, and ginger in a saucepan and bring to a simmer. Reduce the heat, and poach gently for 10 minutes, until just tender.
Matcha crème anglaise:
Heat the milk, cream and half the sugar until steaming.
If you’re using the Season Matcha Whisk for the first time, bloom it by soaking it in warm water for a couple of minutes to soften the prongs.
In a matcha bowl, sift the matcha powder, then add hot water at about 80°C. Whisk vigorously with the matcha whisk until you see a thick layer of microfoam on top. Pour this whisked matcha into the hot milk mixture and stir to combine.
Whisk the egg yolks with remaining sugar until pale, then temper with a third of the hot milk mixture, whisking constantly as you combine hot milk into the eggs. Return everything to the pan and cook gently, stirring, until the custard reaches 82–84°C and coats the back of a spoon. Remove from the heat, then strain through a fine sieve into a bowl – you can serve it warm or cold.
Assemble & bake:
Preheat the oven to 180°C fan. Mix together the flour, ground almonds, sesame seeds, sugar, and salt. Rub in the cold butter until the mixture forms coarse crumbs.
Arrange the poached pear halves (or thick slices) in the Season Enamel Pie Dish. Spoon over couple tablespoons of the syrup. Scatter the sesame & almond crumble evenly over the top. Bake for 25 minutes, until the topping is golden and crisp.
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Season Enamel Pie Dish
£9.00
