Ingredients

 

150 g Flour


150 g Digestive Biscuit


100 g Dried Fruits


180 g Melted Butter


130 g Brown Sugar


100 g Meringue


1 kg Rocha Pear

 

1 Lemon


2 Butter Tablespoons


2 Sugar Tablespoons


2 Golden Raisins Tablespoons
 

Preparation

 

1. Grease a baking tin with butter;

 

2. Preheat the oven to 180º;

 

3. In a cup, combine the flour, digestive biscuit, butter and sugar and mash;

 

4. Add also dried fruits, mash a little more and set it aside;

 

5. Peal the Rocha Pears, remove the seeds, break them into pieces and place them in water with lemon juice to avoid oxidation;

 

6. In a frying pan, put the butter with the sugar until it do caramel. Saute the Rocha Pears and raisins in this caramel and cook it a few minutes involving well;

 

7. Transfer the Rocha Pears to the baking tin and top with the reserved massa;

 

8. Undo meringues with hands and sprinkle;

 

9. Bake until it begins to turn browning ;

 

10. Can serve and delight yourself.

Rocha Pear Crumble