Preheat oven to 220°C. Put the pears, plums, caster sugar and chocolate into a medium bowl and mix well. Place the dish on a baking … cupful of fragrant plum and pear flavoured syrup to mix with some sparkling mineral water. https://www.notquitenigella.com/2008/04/22/plum-and-pear-crumble Grease a 1.5-litre baking dish with butter, add fruit and lemon juice, and … I am not a big fan of Winter. Subscribe now. Mix well. To make the crumble, put flour, oats, ground almonds, and brown sugar into medium mixing bowl. 2), 1 tsp ground cinnamon or 1 cinnamon stick, 120g (2/3 cup, lightly packed) brown sugar, 80g nuts (I used macadamias and pecans) coarsely chopped. Reduce the heat until the mixture is simmering, cover and cook for 3–4 minutes, or until the This dessert can be serve on its own, but is also great with custard, whipped cream, or ice cream. https://www.greatbritishchefs.com/recipes/pear-crumble-recipe 5 pears, peeled, cored and cut into big chunks (I cut each pear into quarters and then cut them twice crosswise) 2 1/2 cups of figs (a dozen big ones), with the hard tip cut off, quartered Photo of Mary McCartney : Photo © by Simon Aboud allrecipes.com.au/recipe/5920/apple--pear-and-plum-crumble.aspx This recipe packs a whopping fruity punch and is also very versatile. Follow Not Quite Nigella on Email, Instagram, Twitter, Pinterest, YouTube and Facebook. Plum, Pear, and Cranberry Crumble Sally Pasley Vargas for the Boston Globe Makes 6 individual desserts Think of these individual plum, pear, and cranberry crumbles as undemanding little desserts. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Scatter crumble evenly over prepared fruit in baking dish. Mix with your fingers until it is combined, then add in oats. Bake for 45 minutes, until topping is golden and crisp, and serve warm or at room temperature. Become a Saturday Evening Post member and enjoy unlimited access. Reprinted with permission from FOOD: Vegetarian Home Cooking © 2012 by Mary McCartney, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. And I also love this recipe as you get something in the "Bonus Round". Step 5 - To make crumble topping, combine butter and flour in a medium sized bowl. The Saturday Evening Post is a nonprofit organization funded primarily by our members. And, 4-6 Forelle pears or 3-4 Bosc pears ; 6 oz (170 g) blackberries optional; 1 ½ inch (14 g) knob of fresh ginger root, peeled and minced; ½ tsp freshly grated nutmeg 1/4 tsp ground nutmeg; Juice of half a lemon; 2/3 cup 113 g packed brown sugar; ¾ cup 75 g rolled oats ( not quick rolled oats); ¾ cup 100g … 6 cups (1.5 L) prepared fruit. Step 3 - Cool and drain the plums of most of the syrup - you don't need the fruit to be bone dry, some syrup is still nice and helps to have the claret shaded juice to bubble up at the edges. Photography by Mary McCartney, Become a Saturday Evening Post member and enjoy unlimited access. Bake for 20-25 minutes until golden. It packs a whopping fruity punch and is also very versatile. So the only thing I look forward to in Winter is wearing hats and gloves and eating warming comfort food. © Copyright 2020 Saturday Evening Post Society. Sprinkle the brown sugar and the cinnamon evenly over fruit and stir together well. Step 4 - Place plums in the base of a 20cm pie plate. Your support helps us preserve a great American legacy. For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way. Discover the benefits that come with your membership. The best of The Saturday Evening Post in your inbox! Ingredients. Fruit mixture. All Rights Reserved. Add brown sugar, nuts, cinnamon and baking powder. You can play around with the fruit combinations, using apples and blackberries instead, or berries, depending on what is in season. and Summer. Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella. Step 2 - Combine the water, vanilla essence, cinnamon, nutmeg and brown sugar in a medium heavy-based saucepan and stir over medium heat until the sugar dissolves.