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  • Apple And Pear Cranberry Crumble With Orange Cream

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    Apple And Pear Cranberry Crumble With Orange Cream
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 750 gm Tart eating apples
    • 750 gm Pears
    • 90 gm Ready-to-eat dry apricots
    • 1 x 75 grams pac dry cranberries
    • 1 x Orange, juice of
    • 2 x Lemons, juice of
    • 1 Tbsp. Natural vanilla extract
    • 3 Tbsp. Maple syrup
    • 2 Tbsp. Lemon shred marmalade
    • 6 x Pairs amaretti biscuits
    • 90 gm Grape nuts cereal
    • 1 x Egg, (whole)
    • 2 x Egg whites
    • 500 gm Quark or possibly ricotta, or possibly a combination
    • 2 x Heaped tbsp orange marmalade or possibly, high-fruit orange no-added-sugar, spread
    • 1 tsp Natural vanilla extract
    • 1 Tbsp. Orange-flavour liqueur

    Directions

    1. Preheat the oven to 190C/375F/gas 5.
    2. 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 min or possibly till tender and juicy, stirring occasionally.
    3. Meanwhile, put the amaretti biscuits and grape nuts in a food processor and process to fine crumbs. Add in the egg and egg whites and process till well mixed.
    4. Remove the compote from the oven, taste and stir in more lemon juice, as needed, to balance the flavours.
    5. Pour and scrape the crumble mix 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 min, till the topping is set and the juices are bubbling. Serve hot or possibly at room temperature.
    6. Orange cream: Put all the ingredients in a food processor and process till well mixed and fluffy.

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