6 oz ( 200 g) plain wholemeal flour
3 oz (100 g) margarine or butter
3 oz (100 g) soft dark brown sugar
6 large pears
3 tablespoons soft dark brown sugar, or to taste
1 tablespoon cinnamon powder
glass of Marsala, Sherry or Madeira
Sieve flour into bowl with cinnamon; add sugar, having broken down any lumps. Rub fat into flour/sugar until 'breadcrumb' consistency is achieved.
Peel pears, core and chop coarsely. Place in quite a deep oven-proof container, preferably glass. Sprinkle on sugar and add alcohol. Cover with crumble mix. Place in pre-heated oven at about 160ºC for about 35-40 minutes, until caramelised juice can be seen bubbling around edges. Take care not to burn the dark sugar.
Photo shows a mixture of Sucrée de Montluçon, Conference, Rogue Red, plus a small amount of finely diced quince.