Mixed Fruit Crumble
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 cups water
- ⅞ cup caster sugar
- 4 small Pear (peeled, cored and cut into quarters)
- 2 sticks cinnamon
- 4 stalks Rhubarb (trimmed and cut into 4 cm lengths)
- 1 Tbsp Amaretto (optional)
- 1 cup flour
- 1 cup chopped slivered almonds
- ¾ cup cold butter
- ½ cup brown sugar
- 2 tsps ground cinnamon
- To serve
- mint
- powdered sugar
Preparation
Kitchen utensils
1 Pot, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Box grater, 1 Small pot mit Deckel, 1 Tablespoon, 1 Sieve, 1 Bowl, 1 Immersion blender, 1 Wooden spoon
Preparation steps
1.
Heat the oven to 220C (200C fan) 425F, gas 7.
2.
Put the water and sugar into a deep pan and heat gently until the sugar has dissolved.
3.
Bring to a boil and add the pear quarters and the cinnamon sticks. Turn down the heat and simmer for 10 - 15 minutes or until the pears are just tender. Turn the pears frequently during poaching.
4.
Remove the pears from the pan, divide between 4 individual ovenproof dishes and keep warm. Remove the cinnamon sticks and set aside.
5.
Pour away all but about 200 ml of the poaching liquid from the pan. Return the pan to the heat, add the chopped rhubarb and amaretto liqueur (if using) and simmer for about 5 minutes or until the rhubarb is just tender. Divide the rhubarb and the juice between the 4 dishes and keep warm.
6.
Whizz the flour, almonds, butter, brown sugar and ground cinnamon in a food processor, or rub the ingredients together until the mixture resembles coarse breadcrumbs. Sprinkle over the top of the 4 dishes and bake in the oven for 5 - 10 minutes until lightly browned.
7.
Serve the crumbles garnished with mint sprigs and the reserved cinnamon sticks and dust with icing sugar.
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