3 oz (90 g) unsalted butter
2 fl oz (60 ml) agave syrup
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cinnamon
4 green apples, peeled, cored and cut into wedges
2 green pears, peeled, washed and cut into wedges
1 oz (30 g) unsalted butter
2 tablespoons agave syrup
2 tablespoons rolled barley oats
½ cup cooked red quinoa
2 tablespoons almond meal
2 tablespoons sunflower seeds
2 tablespoons pepita/pumpkin seeds
2 tablespoons flax seeds
1 tablespoon pecan nuts, roughly chopped
Preheat the oven to 360°f (180°c).
In a non-stick frying pan, melt the butter, agave and spices together. Add the wedges of apple and pear and cook on a low heat for 45 minutes until the fruit is soft and caramelised.
In a small bowl, melt together the butter and agave for the crunch topping. In a mixing bowl, combine the rest of the ingredients of the crunch topping and coat everything in the melted agave and butter mix.
Line a small pie dish with a piece of greased paper then pack the fruit in firmly. Sprinkle over the crunch topping then bake in the oven for 35 minutes.
Remove from the oven and allow to cool for 5 minutes before serving. Then carefully invert onto your serving plate.
Chef’s note: Serve with a little light pouring cream or some agave ice cream.