There’s still a bit of work to do on this crumble.

The base is good, but the crumb topping could use a bit more lightness. I tried making it with a food processor, but I missed the optimal crumbling point—I should have done it by hand.

Maybe a little less butter too… nah, just kidding. 🙂

For 4 generous servings:

• 2 nashi pears
• 2 passion fruits
• 5 cl of 55° Caribbean white rum
• 100 g of flour
• 75 g of muscovado sugar
• 50 g of butter
• A bit of salted butter for cooking the nashi

Peel the nashi pears and dice them into 12–15 mm cubes. Caramelize them in a pan over high heat with a bit of butter for about 5 minutes. Then lower the heat to medium-low and let them soften slightly for another 5 minutes.

Turn the heat back up briefly, then deglaze with the contents of the passion fruits dissolved in the rum and a bit of water. Reduce the heat to medium again and cook for 5 more minutes to evaporate the alcohol and as much water as possible.

As I mentioned, I messed this part up. The trick is knowing when to stop. Oh, and chopping the butter into very small pieces helps—but that part went fine.

n crème brûlée ramekins, start by spreading the fruit mixture, then cover it with the crumble topping.

Bake for 15 minutes at 210°C (convection heat + grill setting).

Serve warm.