Recipe by BerryWorld (
www.berryworld.com)
A GREAT WAY TO ENJOY A WARMING TREAT WITH THE FLAVOUR OF SUMMER!
Strawberry and rhubarb crumble
SERVES 6
500g (1lb 2oz) rhubarb
100ml (3½floz) water
100g (3½oz) golden caster sugar
1 tbsp Stones’ Ginger Wine
250g (9oz) BerryWorld strawberries
75g (2¾oz) butter
175g (6oz) self-raising flour
60g (2oz) Demerara sugar
½ tsp ground ginger
1 Crunchie bar, crushed
1 Preheat the oven to 180ºC/Gas Mark 4. Trim and cut the rhubarb. Place half of it in a saucepan with the golden caster sugar, the water and the ginger wine and simmer gently until syrupy.
2 Halve the strawberries, then place all the fruit and rhubarb syrup into a baking dish.
3 To make the crumble, put the butter and flour into a bowl and rub with your fingers until it resembles breadcrumbs. Stir in the sugar, ginger and the crushed Crunchie bar and sprinkle generously over the fruit.
4 Bake for 30 minutes until golden and bubbling.
TIP You can bake this crumble in individual ramekins. Reduce the cooking time by around 5 minutes.
Leave out the sherry to go booze-free!
Walnut, sherry & honey semifreddo
SERVES 6-8
olive oil, for greasing
4 medium free-range eggs,
separated
1½ tbsp Pedro Ximénez sherry
100g (3½oz) caster sugar
325ml (11floz) double cream
85g (3oz) walnut halves, plus a
handful to serve
1 tbsp dark honey, plus extra for
drizzling
1 Grease a 450g (1lb) loaf tin with olive oil and line with enough clingfilm that it hangs over the sides.
2 Place the egg yolks, sherry and sugar into a small bowl. Tip the egg whites into a separate large, clean and dry bowl and pour the cream into another large bowl.
3 In a small frying pan over a medium heat, toast the walnuts until lightly browned, then remove from the heat and crush lightly with the end of a rolling pin while still in the pan. Stir through the honey; it will fizz a little, but make sure it coats the walnuts well.
4 Beat the egg whites to stiff peaks with an electric whisk.
5 With the same whisk, beat the egg yolk mixture until thick and forming a ribbon trail. Then, again with the same whisk, whip the cream to soft peaks.
6 With a large metal spoon, fold the cream into the egg yolk mixture, then gently fold in the egg whites until combined.
7 Stir through the honeyed walnuts and spoon into the lined loaf tin, right to the top of the tin. Loosely lay a sheet of clingfilm over the top, then cover with a sheet of foil.
8 Place in the freezer for a minimum of 5 hours before serving; it will keep in the freezer for up to 3 months.
9 To serve, toast a handful of walnut halves in a small frying pan over a medium heat and allow to cool a little. Turn out the semifreddo, peeling back the clingfilm and lift onto a board or platter. Top with toasted walnut halves and a good drizzle of dark honey.
Yemas del Tajo
SERVES 12-16
150ml (5floz) water
100g (3½oz) caster sugar
pared zest of 1 unwaxed lemon
1 cinnamon stick
12 medium free-range egg yolks
icing sugar, for dusting
Honey pastries with baked igs
SERVES 10-12
125g (4½oz) caster sugar
50ml (2floz) honey
½ tsp orange blossom water
225ml (7½floz) water
150g (5oz) mixed nuts such as
walnuts, almonds, pistachios,
finely chopped
½ tsp ground cinnamon
100g (3½oz) unsalted butter, melted
6-8 sheets of filo pastry
crème fraîche (optional)
For the figs