This is one of the simplest and most delicious dessert I have made so far. The texture of the pears make it a perfect fruit for a crumble and the ricotta cream with lime takes this simple crumble to an all new level. The subtle saltiness of the ricotta cheese is just so refreshing and together with lime they make the best combination. I love how the ricotta cream and pear crumble complement each other.
For the recipe, continue reading and for the PDF version click here.
Ingredients:
Pear Crumble:
3-4 Pears
80g Flour
80g Almond flour
50g Caster sugar* for pears
20g Caster sugar* for crumble
15gm Butter/margarine for pears
60g Cold butter/margarine for crumble
1tablespoon lime juice
A pinch of salt
Ricotta cream:
250g Ricotta
20g Powdered sugar*
½ tablespoon lime juice
1tea spoon vanilla extract
*Amount of Sugar is something very personal. In my recipes I suggest the amount that I find appropriate but please go ahead and increase/decrease the amount of sugar according to your taste
Directions:
Preheat the oven to 170°C
Peel and chop the pear into cubes. On a skillet/pan melt the butter/margarine and cook the chopped pear with sugar, vanilla extract, salt and lime juice. Do not worry if the pears loose water at the beginning, it will slowly evaporate.
Cook until the pear is slightly soft and caramelized, takes around 8-10mins. Transfer the cooked pear into a baking dish.
Cut the cold butter in small cubes. In a bowl, add cold butter cubes, flour, almond flour and squish the butter them with your fingers to form a crumble (it takes a bit of time but break down the butter until you feel and see soft clumps of flour and butter forming)
Top the crumble on cooked pear and bake in the preheated oven for 25-30mins (until the crumble layer turns golden brown). You can also top up the crumble with some sliced almonds but please make sure to add them half way through otherwise you will burn them (it is totally optional though).
For ricotta cream: In a small bowl, whisk ricotta, lime juice, vanilla extract and powdered sugar into a smooth paste (please make sure to lick some ricotta mixture of the spoon.... you will love it)
Serve
I prefer to serve this crumble warm. In a plate scoop in the warm crumble and top it up with a dollop of limey ricotta cream. Optional garnish with lime zest.
I really cannot wait for you to try making this recipe, it will be one of your favorite recipes too.
Thank you for reading this blog. If you like this recipe and try making it, I would be delighted to hear you thoughts.
Enjoy! From Pistachio With Love
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