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Whilst cleaning out and organising during our move, I found this recipe tucked in my collection. I made it for a dinner party, and it was a resounding success. There are many versions of crumble, but this one is a bit different.
You do need to use ripe fresh mangoes, but can get away with canned pears. I‘ve also used apricots or peaches, also good. Hope you enjoy my version:
Makes: 4 servings.
Ingredients
- large can of pears drained, (save the juice).
- Tbsp demerara or brown sugar.
- Mangoes, peeled and roughly chopped.
- 1 piece stem ginger finely chopped.
- For the topping:
- ¾ cup all purpose flour.
- Tbsp butter.
- ¼ cup demerara or brown sugar.
- Cup chopped nuts, pecans or walnuts (optional).
Instructions
- Heat oven to 350 F.
- Put the pears in a large saucepan with the sugar, and 4 Tbsp of the reserved syrup.
- Cook over gentle heat 2-3 minutes, remove from the heat and stir in the mangoes and stem ginger.
- Spoon into medium baking/serving dish and cool.
- Rub the butter into the flour, add the sugar and optional nuts.
- Sprinkle over the top of the fruit (don‘t pat down) and bake for 30 minutes.
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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