Pear crumble

1. Peel and core 4 pears. Cut into large cubes and cook with 25 g butter until golden brown. Add 35 cl white Pineau des Charentes and 25 g of sugar. Let stew for 30 minutes until the liquid evaporates.

2. Preheat oven to 200°C (th. 6/7). Combine 75 g of flour, 75 g of soft butter, 2 g of salt, 75 g granulated sugar and 75 g of roasted almond powder. Finish with 75 g of roasted crushed walnuts.

3.  Place the pear compote in circles of 7 cm in diameter, then cover with the crumble topping. Bake for 20 minutes. Serve warm with a glass of chilled white Pineau.

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