Mango Pear Ginger Crumble Food

MANGO, PEAR & GINGER CRUMBLE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Put the pears in a saucepan with the sugar and 4 tbsp water. Cook over a gentle heat for 5 mins, until the pears are just tender. Remove from the heat and stir in the mangoes and stem ginger. Spoon the mixture into a not-too-deep 1.75 litre baking dish and leave to go cold.
• Make the topping. Rub the butter into the flour, stir in the sugar and pecan nuts. Sprinkle it all over the fruit freeze, or bake for 30 mins until browned.

MOMMY'S MANGO COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine mangoes, water, and 1/2 cup white sugar in a saucepan over medium heat; simmer until sugar is dissolved, 5 to 6 minutes. Drain syrup from mangoes, reserving syrup.
• Beat 2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Whisk flour, baking powder, and salt together in a separate bowl until combined. Slowly mix flour mixture, alternating with milk, into creamed butter mixture, beating well after each addition. Stir vanilla extract into batter; pour into a 9x13-inch baking dish.
• Arrange mangoes on top of the batter and pour 2 cups reserved syrup over mangoes.
• Bake in the preheated oven until a toothpick inserted in the center of the cobbler comes out clean, 40 to 45 minutes.

MANGO, PEAR AND GINGER CRUMBLE

Steps:

• Heat oven to 180 degrees Celsius In a small saucepan, add pears, sugar, and 4 Tbsp water. Cook gently over low heat about 5 minutes until pears are just tender. Remove from heat and stir in the mangoes and stem ginger. Spoon mixture into a 1.75 litre baking dish and leave to cool.
• For the crumble mixture, rub butter into the flower until crumbly (as name suggests). Stir in sugar and pecans, then sprinkle mixture over the fruit mixture.
• Bake at 180 degrees C for 30 minutes until lightly browned on top.
• If freezing, prepare to end of step 2. Wrap whole dish in large freezer bag, seal, and freeze up to 1 month. Can be baked from frozen in a 160 degree C oven for 50 minutes.
• Serve with cream or vanilla ice cream.

SPICED PEAR CRUMBLE WITH ALMONDS

Steps:

• Preheat the oven to 190 degrees C / 374 F. I use a fan assisted electric oven please adjust the temperature according to your own oven.Toast the flaked almonds in a dry frying pan tossing all the time until they are golden.
• Add the flour, butter and sugar to a large mixing bowl. Rub the butter into the flour and sugar mix until you have a rough breadcrumb texture. Stir in the almonds. Then place the bowl in the fridge.
• Heat 45g of butter in a 25cm / 10 inch cast iron skillet, swirling all the time. Once the butter has melted and is bubbling add the spices, stir well. Now add the pears and the soft light brown sugar. Carefully mix well.When the liquid is bubbling around the pears, sprinkle the cornflour over the pears and mix well again.
• Turn off the heat then take the crumble mixture out of the fridge. Sprinkle all of the crumble over the pears. Place the skillet on the middle shelf in the oven. Bake for 30 minutes turning the skillet around halfway through cooking. The crumble is done when the topping is golden, the juice is bubbling and the pears are tender.
• Serve warm with ice cream or cream.