SALT ON FRUIT RECIPES

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.

Steps:

• 1. Chop up all the fruit, discarding any stones.
  2. Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.
  3. Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.
  4. Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!