Feijoa, ginger and almond crumble
( SERVES 4 )
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|8||Feijoas, (to 10)|
|1 tbsp||Butter, (plus 60g extra for topping)|
|100 ml||Dessert wine|
|⅓ cup||Brown sugar|
|1 tsp||Baking powder|
|40 g||Ground almonds|
|2 tbsp||Crystalised ginger, (finely chopped)|
|1 to serve||Cream, (or vanilla ice cream)|
- Preheat oven to 200 degC. Peel and slice the feijoas. Butter a baking dish with the tablespoon of butter. Place the feijoas in the dish and drizzle with honey then pour over the dessert wine.
- Make the crumble topping by mixing the brown sugar, baking powder, ground almonds and ginger. Rub the butter into the flour with your fingertips until crumbly with visible small pieces of butter.
- Combine the butter mixture with the sugar and almond mixture then spoon over the feijoas. Bake for approximately 30 minutes or until golden and bubbling. Serve hot with cream or vanilla icecream.