Several weeks ago I watched a Nigel Slater television Programme, entitled weird and wonderful food The focus of the programme was about bringing new twists to old favourites. One of his ideas was an apple crumble with the Parmesan topping. I can’t say that I fancied the idea of an apple crumble with parmesan, but I shelved the idea away my mind.

Pear and Parmesan crumble

part of the joys of Christmas for me is white Stilton, port and fresh figs. These were the inspiration for this dish. I remembered Nigel saying that he was particularly looking forward to eating his Apple and Parmesan cheese crumble with sausages.

This week I bought some magnificent Cumberland sausage which is a regional Speciality from Cumbria. It is a thick sausage usually an inch thick,and made into one round It is redolent with spices. It is perfect Served with a thick onion gravy made with port.

Pear and Parmesan crumble with White Stilton

6 hard conference pears
Butter
White Stilton

Crumble topping
Plain flour,
butter
4 tablespoons freshly grated Parmesan cheese
2 slices of multi seeded granary bread grated.

method

Peel the pears and quarter them, take out the cores. Gently poach the pears in butter,until they slightly softened, about 4 minutes. Whilst the pears are poaching, make the crumble topping with flour and butter, a two second job in a food processor. When the mixture resembles fine breadcrumbs add the grated bread, which will give the finished dish texture and about four tablespoons of freshly grated parmesan.
Lay the poached pears into an ovenproof dish break some white Stilton cheese over the top and add the topping and bake in a medium oven until golden brown and serve with sausages.

This may seem like a weird a wonderful concoction, but it works perfectly.