Spiced bourbon Hot toddy poached pears with hazelnut crumble, fluffy whipped cream and hot toddy syrup
Preheat the oven to 300° F / 150°C. Line a baking sheet with parchment paper.
Add all the ingredients into a bowl, crumble it all together using your fingertips. Spread it on the baking sheet. Bake for about 20 minutes or until you see it browning.
Remove from oven and let it cool to room temperature. Store in a clean air tight jar and it can be stored for a week.
In a heavy bottomed pan, add all the ingredients except the pears. Let the sugar dissolve, meanwhile peal the pears ( leave the stalk on for decorative purposes)
Once the sugar is dissolved, add the pears. Cook the pears for about 10 mins on each on both sides. It should take about 15-20 minutes for the pears to be poached.
Once the pears are cooked (soft to eat, firm to touch not mushy), remove using a slotted spoon.
Cook down the hot toddy until it's half its quantity and syrupy. Remove from heat and keep aside. Strain the syrup using a sieve and keep the syrup in a clean jar until needed.
Add the cream in a bowl fitted with a whisk attachment attachment on a stand mixer. Whip the heavy cream until it's has stiff peaks.
Cut up the pears into halves and remove the pit using a melon baller. Scoop a dollop of whipped cream.
Add generous amounts of crumble and drizzle it all down with the hot toddy syrup.