Monday, 30 May 2016
Pineapple and Pomegranate
Tangy Tart Hot & Sweet: A World of Recipes for Every Day, Padma Lakshmi, 2008 India
Pineapple and Pomegranate Crumble
“I love the tie-dye effect of the ruby-coloured pomegranate juices leaking all over the sunshine-yellow of pineapple in this very old-fashioned dessert” Padma
450g canned or fresh pineapple chunks, reserving the juice; 1 cup fresh pomegranate seeds, free of white pith; 1/3 tspn ground cinnamon; a healthy pinch of ground cloves; 2 tblspn granulated sugar; 2 tblspn dark brown sugar; 2 tblspn turbinado sugar or raw sugar; 3 tblspn flour; 2 tblspn unsalted butter, plus extra to coat pan; 2 tblspn Frosted Fakes, or cornflakes with 1/4 tspn sugar added; vanilla ice cream for serving on the side
1 Preheat the oven to 190°C
2 In a bowl, mix together the drained pineapple, pomegranate seeds, cinnamon, cloves. Add 1 tblspn each of the granulated sugar, the dark brown sugar, and the raw sugar. Add 1 tablespoon of the reserved pineapple juice and set this mixture aside.
3 In another bowl, cream the flour and butter with 1 tablespoon each of the 3 sugars; this can be done with 2 sharp knives. Further mash the mixture into a coarse meal with a fork. Now add the Frosted Flakes and mash together.
4 Butter a shallow, 15cm baking dish. Spoon in the fruit mixture and press down with the back of a tablespoon to distribute it evenly. Top with the flour and Frosted Flakes mixture. Cover with foil and bake for 45 minutes, removing the foil in the last 5 to 10 minutes to brown the crust. If not golden brown and bubbly by the end of the cooking time, turn the heat up to 200°C for an extra 5 minutes. Allow to cool and set for several minutes, but serve warm with cold vanilla ice cream. SERVES 4