Pear and fig jam with Lotus Biscoff crumble

90 minutes prepare in 7 steps

When you combine nothing but delicious things, it will result in something delicious and extraordinary. With Lotus Biscoff as the ultimate finishing touch.

Serves 4 people:

• 600 g pears (about 4)
• 350 g fresh figs (about 8)
• 500 g jam sugar
• juice of 1 lemon
• ½ cinnamon stick
• 60 g Lotus Biscoff biscuits

 

  • 1

    Peel the pears and cut them into small pieces. Wash the figs, remove the stalks and cut them into small pieces as well.

  • 2

    Put the fruit, the jam sugar and the lemon juice in a bowl and leave to marinate for 1 hour.

  • 3

    Then bring this mixture to the boil in a large pan, together with the cinnamon stick. Cook for 15 minutes until done.

  • 4

    Test a few drops on a cold plate to see if the jam has set. Cook for a further 5 minutes if necessary.

  • 5

    Put the jam into sterilised jars, leaving a gap of about 1 cm at the top.

  • 6

    Crush the Biscoff with a pestle and mortar. Add this to the jam and stir through carefully using a small spoon.

  • 7

    Seal the jars and place upside down to cool.

Step
01
07

Pear and fig jam with Lotus Biscoff crumble

Peel the pears and cut them into small pieces. Wash the figs, remove the stalks and cut them into small pieces as well.

Step
02
07

Pear and fig jam with Lotus Biscoff crumble

Put the fruit, the jam sugar and the lemon juice in a bowl and leave to marinate for 1 hour.

Step
03
07

Pear and fig jam with Lotus Biscoff crumble

Then bring this mixture to the boil in a large pan, together with the cinnamon stick. Cook for 15 minutes until done.

Step
04
07

Pear and fig jam with Lotus Biscoff crumble

Test a few drops on a cold plate to see if the jam has set. Cook for a further 5 minutes if necessary.

Step
05
07

Pear and fig jam with Lotus Biscoff crumble

Put the jam into sterilised jars, leaving a gap of about 1 cm at the top.

Step
06
07

Pear and fig jam with Lotus Biscoff crumble

Crush the Biscoff with a pestle and mortar. Add this to the jam and stir through carefully using a small spoon.

Step
07
07

Pear and fig jam with Lotus Biscoff crumble

Seal the jars and place upside down to cool.

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