Thursday, June 28, 2012

{Failsafe} Preservative and Additive Free Pear & Anzac Crumble.....

With this cold rainy weather we're experiencing it's hard not to want a nice warm, sweet dessert for afternoon tea. With this house slowly preparing for Failsafe elimination, I've been brainstorming recipes and just the other day I was struck with sheer brilliance. So please bare with me because I'm not always an extract measurements kind of cook, but I'll do my best for you all.
Pear and Anzac Crumble
5 pears (more or less depending on your dish size)
1 cup wholemeal plain flour
2 cups rolled oats
3/4 cup fine brown sugar
2 tablespoons of Golden Syrup
125 grams butter
2 tablespoons of boiling water
2 teaspoons bi carb
Thickened Cream for serving.......this is where the magic happens for this dessert, an unexpected surprise.

1. I simply sliced the pears and placed them in my cooking dish skin on and all (although true Failsafe would require you to peel them), none of this stewed fruit bizzo.
2. Next make up the Anzac topping for the crumble, in a bowl mix flour and oats together.
3. Melt butter and golden syrup together.
4. In a cup work quickly to add two teaspoons of bi card to two tablespoons of boiling water, once it makes a fizzy sound quickly add this to the warm melted butter and golden syrup mixture. Watch the two mixtures froth up and quickly add to dry ingredients and stir all together.
5. Cover pears with Anzac crumble mixture and place in oven until the top is golden brown......I have a fan forced oven and set temp at 180 degrees.

6. Serve warm with thicken cream poured over the top. The cream oozes its way through the crumble to the pear juices, the brown sugar and butter in the crumble topping along with cream come together to create a light caramel like sauce........ahhh perfection.

Let me know if you give this a try!

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