Marcantonio’s Cherry Ripe with White Chocolate Crumble
By: (Sep 19 2022)
Ingredients:
- 500 gms Seasonal Cherries – pitted and halved.
- 2 cups of Shaved Coconut.
- 1 cup Coconut Milk.
- 2/3 cup Condensed Milk.
- 1 block of prime quality white chocolate – broken into small shards in the Kitchen-wizz.
- Almond Meal, Caster Sugar, Cinnamon, Nutmeg, Brown Sugar, Rolled Oats, Butter, Flour and Vanilla Essence. [Usual pantry stuff]
Preparations:
- Pre-heat a pan on medium heat, no oil.
- Add the coconut slakes, spread them evenly. Toast the flakes, stirring often till golden brown.
- In a small sauce pot, combine condensed milk and Coconut Cregrave;me, stir well. Add the toasted coconut flakes to the pot. Cook the mixture on medium heat, stirring often for about 15 minutes.
- Transfer the mixture into a blender and blend well.
- Place the prepared cherries in a large saucepan and cover with water. Simmer covered with lid on med-high till cherries are just tender [usually 5 mins’ once water is simmering]. Then drain cherries well and place in a large bowl.
- Combine: Caster sugar, Cinnamon, White Chocolate and the Coconut Syrup Mix then fold through the cherries.
Crumble Mix:
- Combine by hand: Flour, Brown Sugar, Rolled Oats, Coconut, Almond Meal, Cinnamon and Nutmeg in a large bowl until evenly mixed through.
- Melt butter and add Vanilla Essence to butter and stir through.
- Add butter mix to ingredients and mix well using a fork. Ensure all ingredients are moist and mixture has a crumbly texture.
Baking:
- Place the cherry mix evenly in a medium casserole dish.
- Spread crumble over top.
- Bake at 180 °C for 30-40 minutes or until the crumble topping is slightly browned.
Enjoy with a large dollop of thickened crème.
