понедељак, 04. април 2016.

Krambl od kruške*Pear Crumble




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Sezona je kruške. Pa tako i one s vremena na vreme , završe u kolaču. Iako je krambl od jabuke moj omiljen i ovaj od kruške je sasvim ukusan. Djumbir u njemu mu dodaje baš ekstra ukus.. Ja volim da ga jedem , dok je još vruć i voće onako vri ispod i sa strane. Može se naravno jesti i hladan sa dodavanjem creme fraiche, jogurta ili nekog sosa ili bez toga

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Sastojci
Za krambl
225 g brašna
90 g šećera
naprstak soli
1 kašičica djumbira u prahu
115 g neslanog putera

Za punjenje

100 g šećera
100 ml vode
4 zrele oljuštene kruške, isečene na komade
1 limeta, rendana korica i sok

Priprema

Predgrejemo rernu na 200 C
Prosejemo brašno u činiju, , djumbir, so i šećer
Hladan puter isečemo na kocke (ja ga izrendanm ) pa ga utrljamo u ostale sastojke , dok dobijemo mrvice

Kruške stavimo u vodu i malo prokuvamo
Dodamo koricu i sok od limete
Sipamo u vatrostalnu posudu i na vrh sipamo mrvice.
Pečemo 25 do 30 minuta, dok mrvice ne porumene a voće vri ispod.



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Its pear season, So naturally they among other uses, end up in cakes. I prefer apple crumble but have to say this one with pear and ginger is very tasty too.
I love to eat  it while still hot and bubbling from underneath
and on the sides,. However cold can be eaten as well.
Serve with creme fraiche, yoghurt , fruit sauce or eat just as is.



Ingredients

  • For the crumble
  • 225 g plain flour
  • 90 g caster sugar
  • 1 pinch salt
  • 1 teaspoon powdered ginger
  • 115 g unsalted butter
  • For the filling
  • 100 g sugar
  • 100 ml water
  • 4 nice ripe pears , peeled, cored and cut into chunks
  • 1 lime , juice and zest of, plus extra for serving



Create


Preheat your oven to 200ºC/400ºF/gas 6.

Sift the flour into a bowl and add the sugar, salt and ginger.

Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs. This is the crumble topping.

To make the filling, boil the water and sugar together, then carefully drop in the pear chunks and simmer gently for a couple of minutes.

Add t the lime zest and juice to the pan and stir. Spoon the mixture into one large ovenproof dish or four small ones.

Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up.



Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Serve with custard or a dollop of crème fraîche with lime zest grated over, if you like.

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