• Method

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  1. Heat a little lemon-infused rapeseed oil in a wok or deep frying pan. Add the fruit, toss in the oil and heat for a few minutes. Try not to stir it too much so the fruit keeps its shape.
  2. Add the orange juice, orange rind and ginger, along with a small handful of soft brown sugar (or to taste), stir together and cook for another minute
  3. Quickly add a shot of gin, whisky or brandy, heat and flambé to caramelise the flavours.
  4. Pour into a deep serving dish to await the topping.
  5. Melt the butter and mix with the Demerara sugar until bubbling nicely. Toss in the oats and seeds and mix, stirring all the time until sizzling then scatter over the fruits. This is a very quick method – it will only take a couple of minutes once you’ve added the oats. Make sure you stir it continually and don’t overcook it because the oats will burn and taste bitter. I know it happened to me!!
  6. Serve and enjoy with ice cream or cream.

 

Chef’s Tips

This desert keeps well and is good cold too.

Any red soft fruits are good in this recipe. You could try chopped rhubarb, nectarines, peaches and plums – whatever is in season.

The topping keeps well in an airtight container and can be used on any fruits, to make a crumble in the oven or with yoghurt.

The fruit also makes a nice topping on a fresh fruit cream cake.

 

 

 

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