Photo: Cuisine Magazine NZ
- Apple crumble
- 1?4 cup honey
- 120g cold butter
- 3?4 cup brown sugar (I use dark brown or muscovado)
- 1 1?2 cups rolled oats
- 6 apples, peeled, cored and thinly sliced
- juice of 1 lemon
- 3?4 cup flour
- 1?2 teaspoon baking powder
- 1 teaspoon ground ginger or cinnamon
- Frozen Tamarillo Fool
- 6 tamarillos, peeled and coarsely chopped
- 2 tablespoons orange juice or Stone's Green Ginger Wine
- 1?2 cup icing sugar
- 300ml cream
Preheat the oven to 180°C. Melt together the honey, 60g of the butter and 1?4 cup brown sugar in a saucepan. Stir in the rolled oats. Spread this mixture on to a lined baking tray.
Bake for 20 minutes until golden,
Meanwhile, toss the apples with the lemon juice and arrange in a 11?2-litre ovenproof dish or 6 individual dishes.
Place the flour in a bowl. Cube the remaining butter then rub into the flour. Stir in the remaining brown sugar, baking powder and ginger or cinnamon then stir in the baked oats.
Frozen Tamarillo Fool
Place the tamarillos in a blender or food processor with the orange juice or green ginger wine and blend to a coarse purée. Place in a bowl and whisk in the icing sugar. Add the cream and whisk to soft peaks. Pour into a container and freeze for 4-6 hours until firm. If you have frozen the fool for a longer period, remove from the freezer for 15 minutes before serving to soften. Makes 1 litre.
- Course - Dessert