Delicious Australia – (12)December 2018

“CHRISTMAS DAY

FESTIVITIES ARE

FRANTIC. PREPPING

YOUR DESSERTS IN

ADVANCE TAKES

ONE MORE THING

OFFYOURON-THE-

DAY TO -DO LIST,

LEAVING YOU TIME

TO ENJOY ANOTHER

GLASSOFBUBBLES!”

APRICOT, WHITE CHOCOLATE &

CARDAMOM CRUMBLE

SERVES 6

The crumble topping can be prepped

aheadandbakedstraightfromfrozen,

and the filling chilled up to 4 days ahead.

6 cardamom pods, bruised,

seeds reserved

1 cup (150g) plain flour

100g unsalted butter, chopped,

plus extra 70g

(^1) / 3 cup (75g) caster sugar
1.5kgapricots, halved, stones removed
(substitute 3 x 825g cans apricots,
drained)
270gwhite chocolate
Finely chopped pistachios and vanilla
ice cream, to serve
Preheat oven to 200°C. Grease an 8-cup
(2L) baking dish.
Poundcardamomseedsinamortarand
pestleuntilfinelyground.Transfertoa
bowl,addflour,butterandhalfsugar,
andrubbetweenfingersuntilresembles
coarse breadcrumbs. Cover and freeze
crumbleforupto3monthsuntilneeded.
Meanwhile,meltextrabutterinalarge
frypan over high heat. Add the remaining
2tbssugarand^1 / 3 cup(80ml)waterand
cook, stirring constantly, until sugar has
dissolved. In 2 batches, add apricots and
cook,stirringoccasionally,for5minutes
or until lightly caramelised (filling can be
storedforupto4daysatthispoint).
Placechocolateblocksinasinglelayer
in prepared baking dish (break where
necessarytofit).Topwithapricotmixture
thenscatterwithcrumble.Bakefor
30 minutes or until golden and
bubbling. Serve scattered with pistachios
and scoops of vanilla ice cream.
@charliebmcd
Charlotte Binns-McDonald, Food Editor
Prep 4 days ahead
È
FASTER FOOD.
delicious.com.au 145