By Yottam Ottolenghi
From Great British Food Revival
Make the best of autumnal produce with this scrumptious pudding that can be made well in advance. You will need a baking tray that snugly fits the pears and apples, and four large glasses or glass bowls.
Ingredients
4 small pears, peeled and cut into 2cm/¾in dice
2 tbsp lemon juice
4½ tbsp caster sugar
2 medium cooking apples, preferably Bramley variety, peeled and cut into 2cm/¾in dice
16 blackberries
40g/1½oz wholemeal flour
40g/1½oz plain flour
50g/1¾oz unsalted butter, chilled and cut into 2cm/¾in cubes
25g/1oz soft brown sugar
pinch of salt
100g/3½oz dried cobnuts or hazelnuts
For the cream
150ml/5fl oz double cream
100ml/3½fl oz Greek yoghurt
100ml/3½fl oz mascarpone
1 tbsp caster sugar
½ tsp vanilla essence
½ tsp ground cardamom
½ tsp ground star anise
Preparation method
Preheat the oven to 180C/350F/Gas 4. Mix the pears, lemon juice and 1½ tablespoons of the caster sugar in a bowl. Spread the pears out on the baking tray, cover with aluminium foil and place in the oven. After 10 minutes, add the apples, cover with the foil again and return to the oven for 30 minutes. Crush the fruit with a fork, set aside to cool then fold in the blackberries.
To make the crumble, place both the flours in a mixing bowl with the butter and sugar and rub together with your fingertips until the mixture resembles breadcrumbs. Spread out on a baking tray lined with greaseproof paper and place in the oven for 15 minutes. Remove the tray from the oven and set aside to cool.
For the cream, place all the ingredients in a large mixing bowl and whisk to soft peaks, taking care not to over-whisk.
To assemble, spoon two thirds of the crumble into the bottom of the serving glasses. Cover with two thirds of each of the fruit mixture, cream and nuts. Add the remaining crumble followed by the remaining third of the fruit and cream. Scatter over the remaining nuts and serve at once, or chill for a few hours. If you are serving the dish chilled, scatter over the nuts at the last minute.
Shopping list
From Great British Food Revival
Make the best of autumnal produce with this scrumptious pudding that can be made well in advance. You will need a baking tray that snugly fits the pears and apples, and four large glasses or glass bowls.
Ingredients
4 small pears, peeled and cut into 2cm/¾in dice
2 tbsp lemon juice
4½ tbsp caster sugar
2 medium cooking apples, preferably Bramley variety, peeled and cut into 2cm/¾in dice
16 blackberries
40g/1½oz wholemeal flour
40g/1½oz plain flour
50g/1¾oz unsalted butter, chilled and cut into 2cm/¾in cubes
25g/1oz soft brown sugar
pinch of salt
100g/3½oz dried cobnuts or hazelnuts
For the cream
150ml/5fl oz double cream
100ml/3½fl oz Greek yoghurt
100ml/3½fl oz mascarpone
1 tbsp caster sugar
½ tsp vanilla essence
½ tsp ground cardamom
½ tsp ground star anise
Preparation method
Preheat the oven to 180C/350F/Gas 4. Mix the pears, lemon juice and 1½ tablespoons of the caster sugar in a bowl. Spread the pears out on the baking tray, cover with aluminium foil and place in the oven. After 10 minutes, add the apples, cover with the foil again and return to the oven for 30 minutes. Crush the fruit with a fork, set aside to cool then fold in the blackberries.
To make the crumble, place both the flours in a mixing bowl with the butter and sugar and rub together with your fingertips until the mixture resembles breadcrumbs. Spread out on a baking tray lined with greaseproof paper and place in the oven for 15 minutes. Remove the tray from the oven and set aside to cool.
For the cream, place all the ingredients in a large mixing bowl and whisk to soft peaks, taking care not to over-whisk.
To assemble, spoon two thirds of the crumble into the bottom of the serving glasses. Cover with two thirds of each of the fruit mixture, cream and nuts. Add the remaining crumble followed by the remaining third of the fruit and cream. Scatter over the remaining nuts and serve at once, or chill for a few hours. If you are serving the dish chilled, scatter over the nuts at the last minute.
Shopping list
No comments:
Post a Comment