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Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter , plus

  2. 6 tablespoons cubed and chilled

  3. 3 large Gala apples , peeled, cored and diced into 1/4-inch pieces

  4. 1 heaping teaspoon ground cinnamon

  5. 3/4 cup sugar

  6. Pinch sea salt

  7. 8 lychees, canned in syrup, syrup reserved

  8. 1 pint raspberries

  9. 1 cup flour

  10. 1/2 cup sugar

  11. 1 pint strawberries, hulled and sliced

  12. 3 tablespoons sugar

  13. Good-quality vanilla ice cream, for serving

  14. Mint sprigs, for garnish

Instructions Jump to Ingredients ↑

  1. For the crumble: Preheat the oven to 350 degrees F.

  2. Heat a wok over high heat and melt 2 tablespoons butter. Add the apples and stir-fry 1 minute. Add the cinnamon and sugar and stir-fry until the apples caramelize , about 2 minutes. Add the lychees and raspberries, stirring carefully. Remove from the heat and divide among four 6-ounce ramekins.

  3. In a medium bowl, rub together the 6 tablespoons chilled butter, flour and sugar until crumbly. Sprinkle generously over the fruit to cover. Place the ramekins on a baking sheet and bake until the topping is bubbling and golden brown, 20 to 25 minutes.

  4. For the sauce : While the crumble bakes, add the strawberries , 1/4 cup reserved lychee syrup and the sugar to a small wok or saute pan and bring to a simmer. Simmer until the mixture becomes thickened and reduces slightly, about 5 minutes.

  5. When the crumble is cooked, top with scoops of vanilla ice cream , the strawberry sauce and garnish with a sprig of mint

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