Crema de Fruites al Forn

Roasted Fruit Cream

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Preparation info

  • Difficulty

    Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

I ATE THIS DESSERT IN A RESTAURANT AS PART OF THEIR MENÚ DEL DIA (MENU OF THE DAY). IT WAS AN UPMARKET LITTLE JOINT CALLED QUINOA IN THE TOWN OF FALSET AND THEY HAD THE MOST REASONABLE SET-LUNCH MENU. THE CHEF TOLD ME HIS MENÚ DEL DIA WAS A CHANCE FOR HIM TO PLAY AROUND WITH RECIPES. FOR THE FRUGAL LOCALS IT WAS A SENSIBLE PRICE AT AROUND 10 EUROS; FOR ME IT WAS A GLORIOUS CHANCE TO ENJOY THIS GREAT SPANISH TRADITION — AND EVEN WITH THE BATTERED EXCHANGE RATE IT WAS STILL CHEAP. THIS DESSERT IS AN EASY PURÉE OF ROASTED FRUITS TOPPED WITH HAND-MADE GRANOLA. THE SUGAR USED TO COOK THE FRUIT IS NOT FOR SWEETNESS, BUT TO DRAW THE LIQUID FROM THE FRUIT.

6 SERVES

Ingredients

  • 2 quince(s)
  • 6 small granny smith apples
  • 4 packham pears
  • 2 cinnamon sticks
  • 170 g (6 oz/¾ cup) caster (superfine) sugar
  • 2 bananas
  • 40 g ( oz) unsalted butter
  • 3 tablespoons rolled (porridge) oats

Caramel Sauce

  • 230 g (8 oz/1 cup) caster (superfine) sugar
  • 125 ml (4 fl oz/½ cup) cream
  • 40 g ( oz) unsalted butter

Method

Preheat the oven to 180°C (350°F/Gas 4).

Put the quinces, apples and pears in a large roasting tin. Add the cinnamon sticks, 55 g (2 oz/¼ cup) of the sugar and 125 ml (4 fl oz/½ cup) water. Bake, uncovered, for 30 minutes, then remove the apples. Bake for another 15 minutes, then remove the pears and cook the quinces for another 15 minutes, or until tender. Allow the fruit to cool, then discard the pan juices.

Slice the bananas thickly. Melt half the butter in a small frying pan over low-medium heat. Add the bananas and another 55 g (2 oz/¼ cup) of the sugar and cook, stirring occasionally, for 10 minutes, or until the sugar caramelises a little. Remove from the heat and leave to cool.

Place the oats, the remaining butter and the other 55 g (2 oz/¼ cup) sugar in a heavy-based frying pan and stir over high heat for 3–4 minutes, or until the oats are golden and crisp. Set aside.

Peel and core the cooled quinces, apples and pears. Place in a blender with the banana mixture and process until smooth.

To make the caramel sauce, heat the sugar in a small heavy-based saucepan over medium heat for 7–8 minutes, stirring occasionally, until the sugar melts and begins to caramelise. Stir gently to ensure all the sugar has dissolved, then stir in the cream and simmer for 5 minutes, or until slightly thickened and reduced. Add the butter, combine well and remove from the heat.

Spoon the roasted fruit cream into small bowls, sprinkle with the crisp oat topping and drizzle with the hot caramel sauce. Serve immediately.