This crumble tastes irresistibly good as is, but if you like you can stir a pinch of cinnamon into a cup of full-fat or heavy sour cream and add a dollop of this mixture to each jar before serving. Wow!
Peel, core and finely dice the pears. Combine with a little lemon juice to prevent them from browning. Slice the vanilla pod open lengthwise and scrape out the seeds with a knife.
Add the cherry or redcurrant juice to a saucepan together with the sugar, vanilla seeds and pod and cinnamon stick. Bring to a boil. Simmer for about 10 minutes to reduce a little. Whisk the cornflour with
Fill the glass jars two thirds with the fruit mixture, then evenly fill the jars up with the crumble topping.
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