A wonderful spicy ginger apple crumble. Will definitely warm you up on a cold winters night!
Ingredients:
3-4 Apples
1/4 cup castor sugar
2 tbsp Ginger Liqueur (more if you really like ginger)
For the Crumble:
3/4 cup unsalted butter at room temperature diced
1 1/4 cups polenta (or rolled oats, see below)
1 1/4 cups self raising flour
1/4 cup castor sugar
Method:
1. Preheat oven to 170%C or 150%C (Fanforced)
2. Put the sugar, Ginger Liqueur and 1 ¼ cups water and bring to boil, turn down to simmer. Peel, quarter and core the apples, then cut the flesh into thick slices. Add to the syrup and cook for 45 minutes. Strain through a colander, reserving the syrup and leave to cool.
3. Make the crumble: put the butter into a bowl and allow to soften at room temperature. When soft, rub in the other ingredients to coarse crumb consistency, which takes about 4 minutes. It does not matter if you get some of it holding in large lumps!
4. Spread the apple pieces to cover the bottom of a deep-sided baking dish (square or round). Top evenly with the crumble and bake for 1 hour.
5. About 5 minutes before it is due to come out of the oven, warm the syrup through and put into a pitcher for people to help themselves, also offer heavy (thickened) cream at the table
If you are a real lover of ginger put 1 tsp of ginger (or as much as you like) into the cream and whip (if desired).
Another version of this recipe is to use rolled oats in place of the polenta. This recipe also works well with tropical fruit cut into large chunks then cook into the ginger syrup.
Just wanted to send you a thanyou. We were at your gorgeous place yesterday - a return visit - and as always we really enjoy your liqueurs. We have recommended your place to anyone who will listen to us. We brought home lots of lovely bottles again, plus 2 sample bottles that you very kindly gave to us. Hope it won't be too long till we are back again.
Cheers
Kerry Mitchell
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Interesting Fact:
'Liqueur' - French, from Old French 'licour', a liquid
Quite often mis-spelled as 'Liquer'.
