Friday, 16 January 2015

French Food Friday...Le Crumble


photo and recipe from here

Bonjour mes belles,

Le crumble is a great dessert that the French have adopted courtesy of Angleterre and you will find in on a lot of French restaurant's menus.

This week's recipe was created by the fabulous Raymond Blanc and makes for an easy yet very yummy dessert and goes nicely with a boule of vanilla ice-cream.

Ingredients

For the crumble topping
120g Butter, unsalted, cold, cut in to 2cm pieces
120g Plain flour
60g Caster sugar
60g Demerara sugar
For the pear & ginger compote
20g Water
80g Caster sugar
60g Unsalted butter
600g Pears, ripe, cored, diced 2-3cm
5g Ginger grated

Method

Planning ahead
You can prepare the crumble topping 1 day in advance and the pears can be cooked ready to be baked with the crumble topping.
Making the crumble
Pre-heat the oven to 200ºC. In a large bowl, with your fingertips, rub the softened butter into the flour and sugar for about 4 minutes until the mixture forms a light breadcrumb texture (*1). Sprinkle the crumble topping on an oven tray and cook in the pre-heated oven to lightly colour for 15minutes. Remove and reserve (*2).
For the pear & ginger compote
In a large saucepan (26cm) add the water then the sugar so it slowly absorbs and becomes a syrup.  On a medium high heat, cook the syrup to a very pale blond caramel (*3). Add the butter, the apples and cook for 6-8 minutes (*4), stir in the ginger, pour in to a gratin dish (*5) and leave to cool.
Final cooking Serving
Top the cooled fruit with the crumble mix (about 1cm thick) and bake in the oven for 10 minutes.  Serve with vanilla or cinnamon ice cream.

...très bon vendredi à tous, Leeann x

2 comments:

  1. It was the pear and ginger that caught my eye! I'm a huge fan of crumble, rhubarb being a favourite but I must try this one. Looks and sounds so tasty. The ultimate warming comfort food and it's hailstoning here so that's just perfect for tonight!

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  2. Oh my goodness, this looks amazing! I can picture this with a large scoop of ice cream right now :)

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