{"id":549,"date":"2009-12-08T16:45:12","date_gmt":"2009-12-08T16:45:12","guid":{"rendered":"http:\/\/dine-online.co.uk\/foodie\/?p=549"},"modified":"2009-12-08T16:45:12","modified_gmt":"2009-12-08T16:45:12","slug":"crabbie%e2%80%99s-ginger-pear-crumble-with-ginger-custard-and-cinnamon-ice-cream","status":"publish","type":"post","link":"https:\/\/dine-online.co.uk\/foodie\/crabbie%e2%80%99s-ginger-pear-crumble-with-ginger-custard-and-cinnamon-ice-cream\/","title":{"rendered":"CRABBIE\u2019S GINGER PEAR CRUMBLE WITH GINGER CUSTARD AND CINNAMON ICE CREAM"},"content":{"rendered":"<p><strong>CRABBIE\u2019S GINGER PEAR CRUMBLE WITH GINGER CUSTARD AND CINNAMON ICE CREAM<\/strong><\/p>\n<p><strong>INGREDIENTS (Serves 4) <\/strong><\/p>\n<blockquote><p>Ginger pears: 150g sugar, 65g butter, 8 pears, 1 tbsp finely chopped<br \/>\nginger, 2 tbsp lemon juice, 1 vanilla scrap, pinch of salt.<\/p><\/blockquote>\n<p><strong>Crumble:<\/strong> Mix and rub the following ingredients together to get a breadcrumb like mixture. 100g flour, 100g sugar, 1?2 tsp cinnamon powder, 60g butter.<\/p>\n<p>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.<\/p>\n<p><strong>Ginger custard (optional):<\/strong> 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.<\/p>\n<p><strong>Cinnamon ice cream:<\/strong> 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.<\/p>\n<p><strong>To serve:<\/strong> Place the crumble on a plate and place the ice cream on top. If you are serving custard, spoon it around the crumble.<\/p>\n<p><strong>Serving suggestion<\/strong>: This is a perfect winter warmer to follow any of the other main dishes.<\/p>\n<p><a href=\"http:\/\/www.crabbiesgingerbeer.co.uk\"><br \/>\nhttp:\/\/www.crabbiesgingerbeer.co.uk<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>CRABBIE\u2019S 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,&nbsp;<a href=\"https:\/\/dine-online.co.uk\/foodie\/crabbie%e2%80%99s-ginger-pear-crumble-with-ginger-custard-and-cinnamon-ice-cream\/\"><span>read more&nbsp;&#8230;<\/span><\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[73],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/549"}],"collection":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/comments?post=549"}],"version-history":[{"count":4,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/549\/revisions"}],"predecessor-version":[{"id":553,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/549\/revisions\/553"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}