Happy December everyone!
Today marks the day where it is officially acceptable to listen/sing along to Christmas songs and have Love Actually and Home Alone on repeat! Plus it's also 24 sleeps to my birthday!
It also comes as no surprise that December is my favourite month of the year - its the month filled with festivity, hot chocolate, presents, excitement, mince pies, brandy butter, brussels sprouts, a winter chill, and joy.
To kick it all off, I wanted to make something special; Mango, Pear and Ginger Crumble. The name says it all.
The combination of flavours are delightful - sweet succulent pears, a slight tang from the partially unripe mango, and the earthy sharpness of the crystalised ginger slivers. And then there is the crumble; perfectly crumbly with a bite from the walnuts.
Serve it warm, cold, with a scoop of vanilla ice cream, cream or even a dollop of brandy butter. Sighh
Some of the ingredients
Nb. I found that by using semi ripened mangoes, it prevents the chunks of mangoes from turning into mushy pieces as well as giving the crumble a more robust, tangy flavour. The original recipe calls for stem ginger but crystalised ginger works just as well.
As with most crumbles, this can be made ahead. Wrap the uncooked crumble in cling film and freeze up to 1 month. To serve, bake from frozen at 180C for 50 minutes or until top is golden.