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Receta {Baking} Stone Fruit Almond Crumble ... baking in the midst of rubble, and LOVING it!!
by deeba rajpal

“Mind like a sieve these days and the attention span of a flea!!”

The kitchen is under the hammer, literally, being broken down with hammers and chisels for a much needed face lift. It’s like a scene out of a war zone and fine dust settles like a shroud everywhere, eerily concealing everything underneath. It was a revelation to hear from Ken that a lot of old places in New York still have concrete kitchens like ours! Made me feel better instantly, though getting any work done in India is a whole new ball game. The workers each have a mind of their own, are mostly uneducated but technically superior at what they do, AND enjoy endless chai breaks!

In the midst of the rubble and ‘war like’ home zone, stone fruits still tempt me into buying them when I go intending to pick up basic food supplies to tide over these busy days. Just before work began, a week ago, I had bought a box of cherries and some dark red plums optimistically thinking of making this rice pudding I saw at Tartlette! Unrealistic me; must have been dreaming …

Didn’t get much further than roasting the fruit, and then ran out of time and quickly bundled it off into the fridge. There was a kitchen to be emptied, fridges to be moved etc, and I knew that once cooked, the fruit would keep safe for a bit, and importantly, not torment me. They kept beautifully, and when I saw the Double Cherry Almond Crumble on TasteSpotting, I knew instantly that was where my fruit would go. My love for stone fruit in desserts had found a plan …

It’s a delicious take on the crumble. I loved the topping which incorporated almonds and added loads to the flavour. I couldn’t locate my almond essence in the mess, but am sure it would have added to the ooomph! The crumble was fabulous and a real treat for the family, given that the boy looks longingly at the incomplete work, ruing the fact that dessert days have gone! He was thrilled to see the little ramekins coming their way! I served them with a teeny dollop of unsweetened cream. Nothing like a stone fruit laden crumble…NOTHING!!

Stone Fruit Almond Crumble

Adapted minimally from Good Food, Good Wine, and a Bad Girl

Makes 8 individual servings, or 1 large

Filling:

Method:

For the filling:

Prepare the cherries and plums:

Preheat the oven to 200C.

With the tip of a knife, slice the half vanilla bean lengthwise and scrape the seeds into a small dish or ramekin. Add the sugar and mix with your fingertips until the vanilla bean seeds are well distributed.

Place the cherries and plums in a baking dish and sprinkle the vanilla sugar. Bake for 20 minutes or until juicy. Let cool.

For the Crumble:

Preheat oven to 180C.

In a mixing bowl, combine the cherries plum compote, peaches, lime juice, sugar and cornstarch. Stir until sugar and cornstarch are dissolved. Set aside.

In a food processor, combine flour,almonds and sugar and whiz in brief spells until the almonds are ground. Add the butter and process briefly until loose and crumbly. Add milk and stir until the dough just comes together

Pour the fruit mixture into individual ramekins {or an 8×8 baking dish}. Pinch off small pieces of dough, and place on fruit mixture to more-or-less cover the fruit.

Bake the crumble in preheated oven for 20-25minutes {40-45 minutes for 1 large serving}, or until filling is bubbly and topping is crisp and golden.

To quote the ‘Bad Girl‘ on the her recipe… Depending on your mood, the crumble can be served warm or at room temperature. If you’re in a particularly indulgent mood, serve warm crumble a-la-mode with a scoop of good-quality vanilla ice cream. It was wonderful with a dollop of unsweetened low fat cream too!

♥ Thank you for stopping by ♥

Don’t miss a post Also find me on The Rabid Baker, The Times of India

Posted by Deeba @ PAB