WHOLE WHEAT CRUMBLE WITH WINE MARINATED PEARS AND GINGER CUSTARD

Group of pears

This dessert/cake came out of desperation, I had these pears that were going bad and I needed to make something with them quickly unless I wanted to throw them into the compost bin which seemed such a sad waste of goodness. The problem was that I didn’t have the time to do it so I tried a last minute solution, I cut the pears into pieces, put them into a bowl and poured some white wine over and let it all marinate in the fridge over the night. Then I made a crumble with them the day after that was a terrific success among the family members who are suffering from a sweet-tooth!

And just to let you know, on request I have added a google translator in the right hand margin so now there is no excuse for not reading what I write.

Whole Wheat Crumble With Wine Marinated Pears and Ginger Custard

WHOLE WHEAT CRUMBLE WITH WINE MARINATED PEARS AND GINGER CUSTARD

3-4 pears
100 ml/0,42 cup white wine. You could try red wine too
1-2 tblsp sugar if you don’t think the pears are sweet enough

topping:
400 ml/1,7 cup whole wheat flour
200 ml/0,85 cup cake or pastry flour
125 g/4,4 oz sugar
150 g/5,3 oz butter (or canola oil if you want it to be healthier but I recommend butter, it tastes better)
1 tsp ground cinnamon
1 tsp baking powder

custard:
200 ml/0,85 cup milk
100 ml/0,42 cup fresh cream
3 egg yolks
3 tblsp sugar
1-2 tblsp corn starch (or whatever you feel is a good substitute)
1 tsp vanilla essence
freshly grated ginger or if you cannot get that, ground ginger

– If the pears are thick skinned you can peel them first otherwise just cut the pears into pieces that you put in a bowl, add wine (and sugar) and cover before putting it in the fridge over the night or at least a couple of hours.
– When it is time to make the crumble, mix the flours with sugar, baking powder and cinnamon. Cut the butter into small cubes and then add them to the flour, start rubbing butter and flour between your fingers until you have a mixture like coarse sand.
– Grease a oven-proof form, put the pears into it in an even layer, then top it all with the crumble mix. Bake in a pre-heated oven (175°C/350°F) for 25-30 minutes or until it is golden.
-While the crumble is in the oven, you can make the ginger custard. Mix all the ingredients in a small pan, stir well and heat it up slowly, when it has thickened, take it off the heat and leave it to cool down. Remeber that the custard will thicken when it gets colder. If you use fresh finely grated ginger, add it it just before serving, if you use ground ginger, add it straight way.
– Serve the crumble hot or cold with the custard.

Whole Wheat Crumble With Wine Marinated Pears and Ginger Custard

AddThis Social Bookmark Button

L