But this means i make too many crumbles.
Recently while trying to make a cobbler style topping i made a pear frangipanne. It's leke the filling to a tart but lighter without the pastry. I made a red wine anise, lemon and date syrup reduction below the cake mix giving everything a kick.
Ingredients
Wine reduction
1 cup of red wine
1 tsp date syrup
1 star anise
1.2 tbsp light brown demarara sugar
juice and zest of half a lemon
1/2 tsp ground ginger
3 pears, halfed with the seed removed
Frangipanne style mix
30g unsalted butter
30g caster sugar
10g corn flour
15g plain flour
25g ground almonds
1 egg - separated.
1 tsp vanilla essence/ almond essence
Directions
*1*
Reduce the wine with the sugar, syrup, juice and spices until a syrup consistency. Add the pears and reduce further for a few minutes. I made the reduction fairly sharp because my pears were sweet. If the pears are firmer and not so sweet add more sugar.
*2*
Separate the egg and whip the egg white into soft firm peaks.
*3*
Beat the sugar butter and vanilla/almond essence until light and fluffy. Add the egg yolk and mix well. Slowly add the flours and ground almonds until you have a paste. Lastly fold the egg white into the paste using a spatula. For an even lighter cake use 2 egg whites.
*4*
Spoon the cake mix over the pears and bake in at 175 degrees for around 20-25 minutes.
