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Recipe Name: Apple And Pear Cranberry Crumble With Orange Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

750 Gram(s) Tart eating apples
750 Gram(s) pears
90 Gram(s) Ready-to-eat dried apricots
1 75 grams pac dried
1 Orange, juice of
2 Lemons, juice of
1 Tablespoon(s) Natural vanilla extract
3 Tablespoon(s) Maple syrup
2 Tablespoon(s) Lemon shred marmalade
6 Pairs amaretti biscuits
90 Gram(s) Grape nuts cereal
1 Egg, Whole
2 Egg whites
500 Gram(s) Quark or ricotta, or a
2 Heaped tbsp orange marmalade
or high-fruit orange
no-added-sugar spread
1 Tablespoon(s) Orange-flavour liqueur
Preheat the oven to 190C/375F/gas 5. Peel, core and dice the apples
and pears, dice the apricots and mix together with the cranberries,
citrus juices, vanilla, maple syrup and marmalade. Spread out in a
baking dish and bake in the oven, uncovered, for 30 minutes or until
tender and juicy, stirring occasionally. Meanwhile, put the amaretti
biscuits and grape nuts in a food processor and process to fine
crumbs. Add the egg and egg whites and process until well mixed.
Remove the compote from the oven, taste and stir in more lemon juice,
as needed, to balance the flavours. Pour and scrape the crumble
mixture over the compote, leaving a 1cm border all around. Raise the
oven temperature to 200C/400F/gas 6 and bake the crumble for 10-12
minutes, until the topping is set and the juices are bubbling. Serve
warm or at room temperature. Orange cream: Put all the ingredients in
a food processor and process until well mixed and fluffy. Converted
by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 211
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 31mg
Sodium: 224mg
Potassium: 455.1mg
Carbohydrates: 46.8g
Fiber: 7.3g
Sugar: 25.7g
Protein: 5.4g

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