CHEAP FRUIT BOWL RECIPES

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WINTER BOMBE | FRUIT RECIPES | JAMIE OLIVER RECIPES



Winter bombe | Fruit recipes | Jamie Oliver Recipes image

Get-ahead puddings are great. I make this frozen classic every year without fail. It looks amazing, is crazy delicious, and is a clever assembly job. It’s a sort of cross between a summer pud and an Arctic roll, and it’s sure to wow.

Total Time 20 minutes

Yield 12

Number Of Ingredients 10

2 x 500 g tubs of quality vanilla ice cream
1 kg panettone
125 ml Vin Santo
3 heaped tablespoons quality raspberry jam
100 g tinned cherries in juice
75 g glacé clementines (or other glacé fruit)
1 clementine
50 g shelled pistachios
300 g quality dark chocolate (70%)
25 g unsalted butter

Steps:

    1. This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here.
    2. Get the ice cream out of the freezer so it can soften a little while you get things ready.
    3. Line a 2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. You’ll have some panettone left over, so keep this for another day.
    4. Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.
    5. Drain the cherries, and thinly slice the glacé clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds.
    6. Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices.
    7. Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the remaining two panettone slices on top of the ice cream.
    8. Drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.
    9. Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start).
    10. Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt.
    11. Once nicely melted, stir in the reserved clementine zest, then pour the chocolate over the pudding so it oozes down the sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.

Nutrition Facts : Calories 648 calories, FatContent 31.9 g fat, SaturatedFatContent 15.2 g saturated fat, ProteinContent 11.3 g protein, CarbohydrateContent 78.1 g carbohydrate, SugarContent 48.7 g sugar, SodiumContent 0.5 g salt, FiberContent 5.8 g fibre

BEST EVER FRUIT CRUMBLE | FRUIT RECIPES | JAMIE OLIVER RECIPES



Best Ever Fruit Crumble | Fruit Recipes | Jamie Oliver Recipes image

As much as I love it with apples, a pear crumble with a bit of spicy ginger makes a lovely change

Total Time 55 minutes

Yield 6

Number Of Ingredients 10

225 g plain flour
90 g caster sugar
1 pinch salt
1 teaspoon powdered ginger
115 g unsalted butter
100 g sugar
100 ml water
4 nice ripe pears peeled, cored and cut into chunks
5 pieces stem ginger in syrup finely chopped
1 lime juice and zest of, plus extra for serving

Steps:

    1. You can't go wrong with an old-fashioned crumble. Everyone loves it, and it's lovely and easy!
    2. Preheat your oven to 200ºC/400ºF/gas 6.
    3. Sift the flour into a bowl and add the sugar, salt and ginger.
    4. Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs. This is the crumble topping.
    5. To make the filling, boil the water and sugar together, then carefully drop in the pear chunks and simmer gently for a couple of minutes.
    6. Add the chopped ginger and the lime zest and juice to the pan and stir. Spoon the mixture into one large ovenproof dish or four small ones.
    7. Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up.
    8. Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Serve with custard or a dollop of crème fraîche with lime zest grated over, if you like.
    9. Tip: This crumble will work well with apples instead, if you prefer.

Nutrition Facts : Calories 438 calories, FatContent 16.5 g fat, SaturatedFatContent 9.6 g saturated fat, ProteinContent 4 g protein, CarbohydrateContent 72.5 g carbohydrate, SugarContent 43.7 g sugar, SodiumContent 0 g salt, FiberContent 3.1 g fibre

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