STEP 1

Cut the strawberries and pears into cubes and cook in a pan, for a ten minutes, with½ vanilla pod and brown sugar.

STEP 2

Quickly cool the cooked fruit in the blast chiller, then distribute it in glass pots for cooking up to half.

STEP 3

Combine the flour and brown sugar in a bowl and mix well.

STEP 4

Then add the butter cut into small pieces and manipulate with the tip of your fingers, creating crumbs.

STEP 5

Distribute the crumbs over the fruit, finish with the sliced almonds and cook in the preheated oven to 180°C for 20 minutes.