Stewed winter fruit with quinoa crumble
INGREDIENTS
Filling
- 1 pineapple
- 2 oranges
- 2 granadillas
- 130g gooseberries
- 5ml corn flour
- 1 tbsp honey
Crumble
- 1 cup quinoa, cooked
- 3cm ginger, freshly grated
- Zest 1 orange
- 10g unsalted butter, melted
METHOD
To make the filling
Preheat the oven to 170°C.
Cut the pineapples into 1cm cubes and place in a bowl. Wash gooseberries and place in the bowl with the pineapple. Segment the 2 oranges into the mixture and squeeze all the remaining juice into the bowl. Slice open the 2 granadillas and scoop the inside into the pineapple bowl.
Place chopped fruit into a saucepan and cook gently for 5 minutes. Add the honey.
Mix the corn flour with 15ml boiling water and add to the pan. Cook for another 5 minutes.
Remove the pan from the heat and pour into an oven-proof dish.
To make the crumble
Mix the quinoa, butter, orange zest and grated ginger in a bowl and cover the top of the pineapple mixture.
Place in the oven and bake for 45 minutes until the quinoa is crisp.
Serve hot and garnished with sprigs of fresh mint.
Serves: 6-8, Preparation time: 20min, Cooking time: 1hr
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