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Jim Coleman Recipes

Fig and Pear Crumble


  • 10 ounces fresh figs, stemmed and quartered
  • 3 tablespoons port wine
  • 3 large pears, peeled, cored and cut into thick slices
  • 1 tablespoon flour
  • 1/4 teaspoon cinnamon
  • 1 bunch nutmeg
  • 2 tablespoons honey
  • 1 tablespoon butter and extra butter for coating the baking dish


  • 2/3 cup all purpose flour
  • 1/3 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons butter, cut into ? inch pieces

To prepare this recipe:

Rub an 8 x 8 inch baking dish with butter until well coated. Place figs and port wine in a bowl. Cover and let marinate for 15-20 minutes. Set aside.

Place pears in prepared baking dish. Sprinkle with flour, cinnamon and nutmeg, toss to coat. Heat honey and butter until melted; drizzle over pears. Arrange figs over pears. For topping, combine flour, sugars, cinnamon and salt in a medium bowl; cut in butter until crumbly. Sprinkle over pears and figs. Bake 40 minutes in a preheated 350 degree oven or until topping is golden brown and filling is bubbly. Serve warm.

Makes six to eight servings.

©2004 WHYY