Benjamina Ebuehi’s recipe for mulled pear crumble | The sweet spot

Not much can beat a crumble – except, perhaps, this pear variety soaked in wine and spices for festive flavour

There are few things more comforting than a bowl of hot crumble and custard. A classic apple crumble will always reign supreme, but I like to switch things up for the festivities. Mulling pears in wine and spices not only gives wonderful flavours, but also turns the fruit a beautiful shade of red. I like to do that stage in advance, and leave the pears to sit in their poaching liquid for a few hours, to deepen in colour, before I add the topping.

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