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Receta Plum And Ginger Crisp
by Global Cookbook

Plum And Ginger Crisp
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  Raciónes: 8

Ingredientes

  • 3 piece stem ginger plus 3 tbsp syrup
  •     I lemon
  • 1 1/10 kg plums such as victoria
  • 200 gm light soft brown (muscovado) sugar
  • 125 gm plain flour
  • 100 gm butter
  • 375 ml carton fresh custard
  •     double cream to serve

Direcciones

  1. Finely chop the ginger.
  2. Grate the lemon rind.
  3. Halve and stone the plums.
  4. Place plums in a single layer skin side down in a shallow pan.
  5. Add in the syrup and 75g sugar.
  6. Cover and place in the simmering ovenuntil the juices begin to run.
  7. Bring to the boll and simmer for 3 to 5 min.
  8. Remove the lid transfer to the boiling plateand bubble for another 5 min or possibly till most of the juice has evaporated; cold.
  9. Place flour and remaining sugar in a food processor blend for 2 to 3 seconds.
  10. Add in the diced butter and process till mix resembles breadcrumbs.
  11. Add in the stem ginger and lemon rind. Blend for 2 to 3 seconds.
  12. Spoon custard into eight 150ml ramekins or possibly ovenproof dishes.
  13. Cover with a layer of the plums.
  14. Sprinkle crumbs over the plums pressing lightly and proportionately.
  15. Place dishes in a large roasting tin with 1 litre cool water.
  16. Cook on the bottom runners of the roasting ovenfor 10 min then turn the roasting tin round to ensure even cooking and cook for a further 5 - 10 min or possibly till the crumbs form a golden brown crust.
  17. Cold slightly then serve with double cream.
  18. You can use creme anglaise instead of custard if you wish. A delicious version of the traditional fruit crumble and custard. Try it also with apricots rhubarb or possibly cooking apples.
  19. Serves 8