Summer Fruit, Honey And Hazelnut Crumble Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Mixed soft summer fruits--,
x Honey or brown sugar to,
-raspberries, loganberries,
-taste,
-strawberries, currants,
3 ounce: Toasted hazelnuts,
-bilberries, or whatever is
3 ounce: Wholemeal or wholewheat,
-available,
-breadcrumbs,
Directions:
....A baked dessert like this would have been sunk in the embers of
the log fire with a cauldron or pot upturned over it to form a lid....
DIRECTIONS:
Put the fruits in a pan or microwave dish with about 1-inch water in
the bottom and cook gently for 10-15 minutes (4-6 minutes in the
microwave), or until the fruits are soft without being totallymushy.
Sweeten to taste with the honey or brown sugar (Saxons would have
used honey); how much you need will depend on what fruits you have
used. Drain the excess juice and save to serve with the pudding.
Chop the hazelnuts in a processor or liquidiser until they are almost
as fine as the breadcrumbs, but not quite, then mix the two together.
Spoon the fruit into an ovenproof dish and cover with a thick layer
of hazelnuts and crumbs. Bake in a moderate oven (350 degrees F) for
20-30 minutes or until the top os slightly crunchy and browned.
Serve with lots of cream or plain yogurt and warmed fruit juices.
Posted by Sam Lefkowitz, 4/6/95.
Converted to Meal-Master format by Arthur Cloninger.
Source from luhu.jp
the log fire with a cauldron or pot upturned over it to form a lid....
DIRECTIONS:
Put the fruits in a pan or microwave dish with about 1-inch water in
the bottom and cook gently for 10-15 minutes (4-6 minutes in the
microwave), or until the fruits are soft without being totallymushy.
Sweeten to taste with the honey or brown sugar (Saxons would have
used honey); how much you need will depend on what fruits you have
used. Drain the excess juice and save to serve with the pudding.
Chop the hazelnuts in a processor or liquidiser until they are almost
as fine as the breadcrumbs, but not quite, then mix the two together.
Spoon the fruit into an ovenproof dish and cover with a thick layer
of hazelnuts and crumbs. Bake in a moderate oven (350 degrees F) for
20-30 minutes or until the top os slightly crunchy and browned.
Serve with lots of cream or plain yogurt and warmed fruit juices.
Posted by Sam Lefkowitz, 4/6/95.
Converted to Meal-Master format by Arthur Cloninger.
Source from luhu.jp