| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Fruits |
|
Food networ, Food6 |
6 |
servings |
INGREDIENTS
| 750 |
g |
Tart eating apples |
| 750 |
g |
Pears |
| 90 |
g |
Ready-to-eat dried apricots |
| 1 |
|
75 grams pac dried cranberries |
| 1 |
|
Orange; juice of |
| 2 |
|
Lemons; juice of |
| 1 |
tb |
Natural vanilla extract |
| 3 |
tb |
Maple syrup |
| 2 |
tb |
Lemon shred marmalade |
| 6 |
|
Pairs amaretti biscuits |
| 90 |
g |
Grape nuts cereal |
| 1 |
|
Egg; (whole) |
| 2 |
|
Egg whites |
| 500 |
g |
Quark or ricotta; or a combination |
| 2 |
|
Heaped tbsp orange marmalade or; high-fruit orange |
|
|
; no-added-sugar, spread |
| 1 |
ts |
Natural vanilla extract |
| 1 |
tb |
Orange-flavour liqueur |
INSTRUCTIONS
ORANGE CREAM
Preheat the oven to 190C/375F/gas 5.
Peel, core and dice the apples and pears, dice the apricots and mix
together with the cranberries, citrus juices, vanilla, maple syrup and
marmalade. Spread out in a baking dish and bake in the oven,
uncovered, for 30 minutes or until tender and juicy, stirring
occasionally.
Meanwhile, put the amaretti biscuits and grape nuts in a food
processor and process to fine crumbs. Add the egg and egg whites and
process until well mixed.
Remove the compote from the oven, taste and stir in more lemon juice,
as needed, to balance the flavours.
Pour and scrape the crumble mixture over the compote, leaving a 1cm
border all around. Raise the oven temperature to 200C/400F/gas 6 and
bake the crumble for 10-12 minutes, until the topping is set and the
juices are bubbling. Serve warm or at room temperature.
Orange cream: Put all the ingredients in a food processor and process
until well mixed and fluffy.
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