CRABBIE’S GINGER PEAR CRUMBLE WITH GINGER CUSTARD AND CINNAMON ICE CREAM
CRABBIE’S GINGER PEAR CRUMBLE WITH GINGER CUSTARD AND CINNAMON ICE CREAM
INGREDIENTS (Serves 4)
Ginger pears: 150g sugar, 65g butter, 8 pears, 1 tbsp finely chopped
ginger, 2 tbsp lemon juice, 1 vanilla scrap, pinch of salt.
Crumble: Mix and rub the following ingredients together to get a breadcrumb like mixture. 100g flour, 100g sugar, 1?2 tsp cinnamon powder, 60g butter.
Peel and core pears and cut them into 8 pieces. Put all the ingredients in a pan and cook on a slow heat until the pears are cooked completely. Strain off the liquid and discard. Place the pears in a ring mould and top with crumble. Bake in the oven at 180oC for 20 minutes.
Ginger custard (optional): 240ml milk, 240ml double cream, 4 egg yolks, 75g sugar, 1 vanilla pod scrap, 1 tbsp finely chopped ginger. Boil the milk and cream with the vanilla scrap and ginger. Infuse for 3 hrs. Strain the mix, bring to the boil and place aside and then whisk the egg yolks and sugar. Cook slowly until the custard is ready.
Cinnamon ice cream: 240ml milk, 240ml double cream, 4-5 cinnamon sticks, 4 egg yolks, 100g sugar, 1 vanilla pod, pinch of salt. Boil the milk and cream with vanilla scrap and cinnamon. Let it infuse for 1 hour, strain the mix. Beat the egg yolks and sugar, add a few tablespoons of warm milk and then mix in the rest of the milk and cook on a slow heat until the mixture thickens to coat the back of the spoon. Remove and cool the mixture and then churn in an ice cream maker. Store the mixture in a freezer until required.
To serve: Place the crumble on a plate and place the ice cream on top. If you are serving custard, spoon it around the crumble.
Serving suggestion: This is a perfect winter warmer to follow any of the other main dishes.
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