Friday, 6 May 2011

Totally Tropical Caribbean Crumble



It’s summer! Ok, so it’s not quite summer just yet, but with London hitting 25C in the last few days it certainly feels like it! So when it came to making dessert the other day, inspired by the gorgeous weather, I wanted to bake something with a tropical, summery feel to it.

A twist on the traditional Apple Crumble, I’ve given it a Caribbean-feel by replacing the apples with pears and mango. I’ve spiced it up with some ginger, a little coconut, and it wouldn’t be Caribbean without a little splash of rum!

Everyone loved it and I’m sure you will too; enjoy adding some sunshine to your dessert.






Totally Tropical Caribbean Crumble

Ingredients


4 ripe pears, peeled, cored and thickly sliced
2 tbsp dark muscovado sugar
4tbsp rum, use pear juice or water if preferred
2 mangoes, peeled, cored and roughly chopped
1tsp ground ginger

For the topping


175g plain flour
85g butter, softened
85g muscovado sugar
4 ginger nut biscuits, crushed to fine crumbs
70g pecans, roughly chopped
1tbsp desiccated coconut

Preheat the oven to 180C/160C fan. Put the pears in a saucepan with the sugar and rum. Heat gently for 5mins until the pears are just tender.

Remove the saucepan from the heat and stir in the mangoes and ground ginger then spoon the mixture into a baking dish. Whilst cooling make the topping.

Put the flour into a large bowl and rub in the butter until it resembles crumbs. Stir in the sugar, crushed biscuits and pecan nuts. Sprinkle the crumble all over the cooled fruit mixture until covered and then sprinkle the coconut all over the top.


Bake in the middle of the oven for about 25-30mins and when ready serve hot.

Belle’s Top Tip
Delicious on it’s own, however in keeping with the tropical theme of this crumble why not serve with a fruity mango sorbet, rum and raisin ice-cream or add a dash of Malibu to thick double cream, whip lightly and serve.