Sinemage Corella pear and kumquat

I know what you may think: Pear again !
Well, I eat a lot of them. First because I like them, their taste, shape, colour and texture and secondly because they are simply good for the digestion.

On Wednesday, officially the first day of Spring, the weather was beautiful, I enjoyed a lunch outside with Paprika and basked in the sun almost all the afternoon.
Yesterday it was totally another story: Pouring rain and wind… So the only thing that came in my mind was a comforting crumble to use those pears and kumquats.

No innovation here. Just the pleasure of eating something sweet and warm. A way to say goodbye to winter and its comforting food.

This time, I’ve done the crumble in a different way I’m used to. First, I stewed pear and kumquat slices in a skillet over a low fire with honey and when everything was very soft, I scooped it in little ramekins and topped with a generous crust of rolled oat and almond meal and baked for 15 minutes.
I liked this combination, kumquat gave a nice flavor and is not overpowering the mildness of the pear.
Simply comfort.

Sinemage Pear & Kumquat Crumble

Pear and Kumquat Crumble
Makes 2

3-4 pears cut in fine wedges
3 kumquats finely sliced + 1 kumquat zest finely chopped
2 tbsp liquid honey + 1 tsp honey
50g rolled oat
50g almond meal or almonds finely chopped
1 tsp chia gel or 1 tsp unsalted butter

In a skillet lightly greased and over low fire, lay pear wedges and top them with kumquat slices and pour over 2 tablespoons of honey. Cover and let it simmer for 20-30 minutes until pears are very soft. Take off the lid and cook further to let the juice get syrupy. Preheat oven to 190°C. In a bowl, mix together almond meal, rolled oat, kumquat zest, the teaspoon of honey and chia gel or butter to make a grainy texture. Scoop pear and kumquat slices in ramekins and top them with crumble mixture. Bake for 15 minutes or until nicely golden. Remove from the oven and wait to cool a little bit before serving.

La suite en français…

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