I couldn’t resist sharing one more gorgeous recipe from Michel Roux Sr this afternoon. Perfect for a chilly Sunday afternoon, fruit crumble is a fail-safe dessert and Monsieur Roux Sr’s delicious version has the X factor. You can follow the recipe here… ‘You can vary the fruits in this according to the season – plums and blackberries also work well – but I adore the subtle contribution of quince and ginger,’ says Michel Roux Sr ‘The scent of the finished dish fills the whole room.’
Autumn Fruit Crumble recipe
500ml stock syrup (see page 00)
1 cooking apple, Bramley or similar
4 Cox or Gala apples
juice of 1 lemon
180g caster sugar
80g preserved stem ginger in syrup, cut into julienne
50g butter, cut into pieces and slightly softened
60g light brown sugar
100g plain flour
Bring the sugar syrup to the boil in a pan. Drop in the cranberries, remove from the heat and set aside to soak for 2 hours or until cold. Drain and set aside. Preheat the oven to 190°C/Gas 5. Prick each quince in 3 or 4 places with a fork, wrap them all in a piece of foil and place on a baking tray.
Bake for 1 hour – 1 hour 20 minutes until tender, turning 3 or 4 times during cooking. To test, insert a skewer into the flesh; it should go in easily. Unwrap all the quinces and set aside to cool.
Meanwhile, peel, quarter and core all the apples, then cut the flesh into 2cm dice. Put into a saucepan with the lemon juice and sugar and cook over a high heat for 5 minutes, stirring often. Remove from the heat and set aside.
Using a small knife, peel, halve and core the quinces, then cut the flesh into 2cm dice. To make the crumble, put the butter, sugar and flour into a bowl. Using your fingertips, rub together until the mixture reaches a grainy, almost sandy, but still slightly uneven consistency; do not overwork.
Gently mix the cranberries, quinces and apples together in a 1 litre pie dish. Scatter the ginger over the top, then press lightly into the fruit with your fingertips. Sprinkle the crumble topping evenly over the surface without packing it down. Bake at 190°C/ Gas 5 for 40 minutes. Leave to stand for 5–10 minutes before serving.
Desserts by Michel Roux Sr. is published by Quadrille (£14.99, Hardback)
Photography (C) MARTIN BRIGDALE
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