Other ingredients:

For the pudding:

4 pears, cut into cubes

100 grams butter, divided

1 tablespoon refined flour

1 cup sugar

200 milliliters cream

1 teaspoon vanilla essence

¼ teaspoon ground cinnamon

200 milliliters milk

2 tablespoons chopped pistachios (for garnish)

Preparation:

To make the crumble:

Clean, wash, and thinly slice the turmeric.

Heat a large pan over medium-high heat. Add the clarified butter, then the turmeric slices. Fry until the turmeric is lightly browned, then transfer to a paper towel–lined plate to drain.

Add the almonds, cashews, and pistachios to the pan with the butter. Fry until lightly browned, then transfer to a large bowl, leaving the clarified butter in the pan.

Add the flours to the pan and sauté, stirring, until lightly toasted. Stir in the jaggery to thoroughly combine.

To the bowl with the nuts, add the toasted flour mixture, turmeric slices, and remaining crumble ingredients. Mix well to thoroughly combine, then set the crumble aside.

To make the pudding:

Preheat the oven to 350ºF.

In a large pan, sauté the cubed pears in 2 tablespoons of the butter until lightly browned and softened. Alternatively, you can transfer them to the 350ºF oven and bake until soft, about 15 minutes.

Place the flour on a rimmed baking sheet. Transfer to the oven to toast for 5 minutes.

In a large pan over medium heat, cook the sugar, stirring, until caramelized. Add the cream, toasted flour, and remaining butter and mix to thoroughly combine. Stir in the vanilla and cinnamon, then add milk as needed to adjust the consistency of the pudding to your liking.

Remove the pan from the heat and let the pudding cool slightly.

To assemble:

Divide the crumble among serving glasses, then top with spoonfuls of the pudding. Garnish with the chopped pistachios and serve warm or at room temperature.

Pear-Turmeric Crumble with Caramel Pear Pudding

Ingredients

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