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This isn’t an everyday crumble it’s the taste of autumn in a bowl! The addition of port to the fruit brings out a deeper flavour whilst the cinnamon adds warmth to the dish. It’s definitely best eaten warm out of the oven with a dollop or two of crème fraiche.

Serves 6

Ingredients

• 50g Butter
• 1kg Bramley Apples, peeled, cored and cut into 1cm slices
• 500g Blackberries (fresh or frozen)
• 200g Caster Sugar
• 300ml Port
• ½ tsp Cinnamon
• 300g Deans All Butter Shortbread Biscuits

Instructions

1. Preheat oven to 180°C.
2. Melt 20g of the butter in a pan over medium-low heat. Cook apple, stirring, for 5-6 minutes until soft. Add berries, sugar, port and cinnamon. Cover and cook for 8 minutes until fruit gives off a lot of juice. Using a slotted spoon, transfer fruit to a 2L pie dish or six 300ml ramekins. Reduce juice in pan over medium-high heat for 3-4 minutes until syrupy. Pour over fruit.
3. Pulse shortbread in a processor to form coarse crumbs. Add remaining butter and process to combine. Top fruit with crumbs. Bake for 35 minutes until golden.
4. Serve warm with cream or crème fraiche

Dean’s All Butter Shortbread Rounds

Labels: Autumn, Crumble, Dean's, Huntley, Port, fruit, shortbread

Other ideas for Best of Taste Fruit Coulis

Mango and Passion Fruit Coulis

Made from a wonderful blend of sun ripened mangoes and the strained juice of passion fruit. Great with any other tropical fruits, bananas especially (fried, barbecued or baked as well as fresh). Great with yoghurts, creme fraiche and ice cream.

Blackcurrant Coulis

Made from masses of plump, sharp English blackcurrants this is a wonderfully tart flavoured coulis that is rich in Vitamin C. Wonderful with anything rather sweet or bland and excellent for flavouring homemade ices, sorbets or long summer drinks and spritzers. Good with warm water to fight off colds in winter. Also excellent with deep fried Brie or camembert or as a flavouring in sauces with rich, game meats.

Black Cherry Coulis with Kirsch

The combination of sweet dark cherries and Kirsch has long been a favourite of dessert and pastry chefs around the world. By bringing the two flavours together in a coulis you can now enjoy a really gourmet dessert at the twist of a lid. Wonderful with any rich chocolate desserts or gateaux it is also superb with ice cream sundaes or pancakes. For a savoury use add to a sauce for Roast duck or grilled or braised duck breasts.

Damson with Sloe Gin

Made from that quint essentially English wild plums the damson with English sloe gin this coulis captures the wonderfully sharp and distinctive flavours of damsons . the sloe gin adds a subtly nutty kernel flavour. Excellent with really sweet desserts or natural yoghurts. Also excellent to make ices, sorbets etc… A gourmet treat served with a terrine of venison for a starter.

Summer fruits Coulis

A melange of blackcurrants, redcurrants and raspberries. Sharp and fruity. Excellent with ices and meringues, yoghurts, tarts, pancakes and pastries.

Raspberry Coulis

The classic! Favoured by chefs throughout the world to serve with melon for starters, with other summer fruits especially strawberries or with pastries, meringues, pavlovas, chocolate desserts etc. the list is endless. Wonderfully fruity with just the right amount of sharpness to compliment anything else that is very rich, sweet or a little bland.

Strawberry Coulis

Forget glasshouse strawberries, large, red on the outside, white inside and tasteless… Remember sun ripened strawberries sweet, juicy and red fleshed. Rarely available and then only for a few short weeks of the year. These are the varieties we use and you can really taste the difference. Superb with pavlovas, ice creams, yoghurts, meringues and try them with mangoes!

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Labels: Raspberry, blackcurrent, cherry, coulis, damson, dessert, fruit, gin, kirsch, mango, passion, recipe, recipes, strawberry

Ingredients

• (Enough to fill an 8 inch/20cm diameter pastry case or 4 – 5 little ones as illustrated)
• 2 Egg yolks
• 50g Caster Sugar
• 20g Cornflour (sieved)
• 20g Plain Flour (sieved)
• 30ml full fat Milk
• 4 tbsp Belvoir Elderflower Cordial
• 1 punnet of fresh Raspberries

Instructions

1. Beat the egg yolks and sugar together while heating the milk in a saucepan.
2. Add the two flours to the egg and sugar mixture.
3. Pour in the milk and stir in the Belvoir Elderflower Cordial.
4. Pour the mixture back into the saucepan and heat stirring all the time until the custard thickens. It should have the consistency of whipped double cream.
5. This crème patissière can be used in a fruit tart. Buy a pastry case, or individual pastry cases and fill with the crème Patissière. Cover with fresh raspberries and serve. You can also use it to fill éclairs or smooth it onto a sponge base and cover with fresh fruit to make a quick and delicious pudding. Serves 6.

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Labels: Raspberry, cake, dessert, elderflower, fruit, pudding, recipe, sweet, tart

Ingredients

• 1 Bottle Mango & Passion Fruit Coulis 1 1/4 tsp each of cornflour
• vanilla essence & white wine vinegar (combined together to a paste)
• 4 egg whites
• 225g(8oz) caster sugar
• 75g(3oz) desiccated coconut
• 300ml(1/2pt) double cream

Instructions

1. Preheat the oven to 150c/Gas2.
2. Line a baking tray with non stick baking paper.
3. Whisk egg whites into soft peaks, then whisk in sugar, about 1 dessert spoon at a time, with a little of the cornflour mixture at each addition. Whisk until stiff peaks form.
4. Fold in the coconut.
5. Spoon mixture onto baking tray and spread evenly.
6. Bake for about 50 minutes until crisp on the outside but still soft inside.
7. Remove from oven and cover loosely with a clean tea-towel or foil for 15 minutes.
8. Whisk cream until it holds its shape then fold in about 1/2-3/4 bottle of Mango & Passion Fruit Coulis.
9. Turn the meringue out onto a large sheet of greaseproof paper, on a clean work surface, and carefully peel back the baking paper.
10. Leave it to go cold then spread over a thick layer of the flavoured cream.
11. Use the paper to help you gently roll up the roulade from one of the shorter ends and transfer it to a plate to serve.
12. Swirl the remaining coulis over the roulade or hand it round separately.

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Labels: coconut, fruit, mango, meringue, passion, recipe, recipes

Ingredients

• 1 bottle of Belvoir Passion Fruit Cordial
• 20g Cornflour or Kuzu*
• Pulp of 4 Passion Fruit
• 6 Egg whites

* This is an organic, Japanese thickener available in health food shops and Sainsbury’s special selection which thickens sauces etc but does not taste floury/starchy

Instructions

• Heat the Belvoir Passion Fruit Cordial in a saucepan. If using cornflour pour a little cordial into a bowl with the cornflour and mix till smooth. Add this to the saucepan of cordial. If using kuzu, add to the saucepan of cordial.
• Keep stirring until the cordial has thickened to the consistency of custard.
• Add the pulp of the passion fruit.
• Whisk the egg whites until thick.
• Quickly whisk one third of the egg whites into the hot pulp/cordial mixture.
• Transfer to a bowl and fold in the remaining meringue mix.
• Put the mix into individual soufflé dishes that have been buttered and sugared.
• Bake in a hot oven at 200ºC until risen (about 7 minutes). Serves 6.

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Labels: Soufflé, belvoir, cordial, fruit, kuzu, passion, recipe, recipes