A delicious dessert for the festive period. Recipe produced by AGA Demonstrator Penny Zako.
3 pears- peeled and sliced
4 apples – peeled and sliced
½ lemon – juiced
30g light brown soft sugar
25g stem ginger – diced
100g cranberries
1 orange – zested
½ tsp. ground cinnamon
Pinch of nutmeg
150g plain flour
125g butter
40g light brown sugar
40g marzipan – grated
30g chopped almonds
30g chopped hazelnuts
1. Mix the pears, apples, lemon juice and 30g sugar in a bowl.
2. Stir in the ginger, cranberries, orange zest, cinnamon and nutmeg; place into the Portmerion for AGA Roasting Dish. Put into the simmering oven until the sugar has dissolved.
3. Combine the flour and butter to form a breadcrumb consistency, stir in all the remaining ingredients and spoon on top of the fruit.
4. The dessert can be covered and refrigerated for two days or frozen for 3 months, defrost in the fridge.
5. Place in the baking oven for 25-35 minutes until golden and bubbling. Serve with a whisky caramel sauce.