Honeyed Strawberries and Cherries with Hazelnut and Rosemary Crumble
Photography Josh Griggs.
It’s not summer without strawberries and cherries – serve this juicy compote with a topping of crisp, fragrant crumble and an icy cold lemon sorbet.
Serves: 8
INGREDIENTS
1–2 punnets strawberries, hulled and roughly chopped
400 grams fresh cherries, halved and pitted
⅓ cup honey
zest of 1 lemon, 2 tablespoons lemon juice
1 tablespoon orange liqueur, such as Grand Marnier
Hazelnut and Rosemary Crumble, recipe below
lemon sorbet, to serve
Hazelnut and Rosemary Crumble
60 grams butter, diced and chilled
50 grams ground hazelnuts
50 grams brown rice flour
80 grams caster sugar
¾ teaspoon ground ginger
½ teaspoon sea salt
1 teaspoon finely chopped fresh rosemary leaves
METHOD
Put the strawberries and cherries in a large bowl.
Put the honey and lemon juice in small saucepan and bring to the boil.
Take off the heat and add the zest and liqueur.
Pour over the fruit and stir together. Leave for at least 30 minutes, stirring occasionally. The fruit will release their juices, which combines with the syrup.
To serve: Place the fruit and the juice in bowls and top with a large scoop of sorbet. Pass the crumble to scatter over just before eating.
Hazelnut and Rosemary Crumble
Preheat the oven to 140°C fan bake.
Place all the ingredients in a large bowl and rub together with your fingertips until it resembles damp, coarse crumbs.
Tip onto a lined baking tray and spread evenly, pinching some of the mixture into irregular shaped small clumps. Bake for about 10 minutes, turning once, or until lightly golden. The crumble will initially be soft but becomes crisp when cool.
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