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Caramelised pear & ginger crumble

Caramelised pear & ginger crumble

SERVES
6
COOK TIME
35
PREP TIME
25
DIFFICULTY
Easy
Tags Dessert, Ginger, Pear
Collections Autumn

INGREDIENTS

  • 1/2 cup caster sugar
  • 1/4 cup verjuice
  • 1 cinnamon stick
  • 1 tbsp chopped glace ginger
  • 6 Beur Bosc pears, peeled, cored & cut into chunks
  • Crumble
  • 125 g plain flour
  • 125 g unsalted butter
  • 125 g brown sugar
  • 1/4 cup rolled oats
  • 1/4 cup shredded coconut
  • 1 tsp ground ginger

METHOD

  1. Preheat oven to 180°C (160°C fan-forced).
  2. In a medium saucepan, place sugar, dessert wine & verjuice together over a low heat, stirring until sugar dissolves.
  3. Bring mixture to the boil, before adding cinnamon, ginger & pear. Simmer for 4 minutes, then remove from heat.
  4. For the crumble, rub the flour, butter, sugar, oats, coconut & ginger together until mixture is well combined & looks like coarse breadcrumbs.
  5. Pour the fruit mixture into a large ovenproof dish or six individual ones & sprinkle over the crumble.
  6. Place baking dish on an oven tray & bake in preheated oven for 30 minutes.

three ways with pears:

  1. The classic Italian salad of sliced pear, baby rocket leaves, shaved parmesan with a balsamic dressing is a perfect partner for steak.
  2. Peel six rm pears & poach in a spiced red wine syrup using a bottle of red wine, 1/2 cup sugar, 2 star anise, 2 cinnamon sticks, 1 vanilla bean & a strip of orange peel.
  3. For a delicious soup roast 1kg peeled chopped pumpkin & 500g peeled chopped pears with 1/4 cup olive oil in a 180°C oven for 1 hour. In a large saucepan, cook 1 chopped onion until soft, add 1 chopped clove garlic, cook for a further 2 minutes. Add roasted pumpkin & pear, 1 & 1/4 ltrs vegetable stock & simmer for 15 minutes. Puree until smooth & season to taste.

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Caramelised pear & ginger crumble
Prep Time 25 minutes
Cook Time 35 minutes
Servings
people
Prep Time 25 minutes
Cook Time 35 minutes
Servings
people
Recipe Notes
  1. Preheat oven to 180°C (160°C fan-forced).
  2. In a medium saucepan, place sugar, dessert wine & verjuice together over a low heat, stirring until sugar dissolves.
  3. Bring mixture to the boil, before adding cinnamon, ginger & pear. Simmer for
    4 minutes, then remove from heat.
  4. For the crumble, rub the flour, butter, sugar, oats, coconut & ginger together until mixture is well combined
    & looks like coarse breadcrumbs.
  5. Pour the fruit mixture into a large ovenproof dish or six individual ones & sprinkle over the crumble.
  6. Place baking dish on an oven tray & bake in preheated oven for 30 minutes.

three ways with pears:

  1. The classic Italian salad of sliced pear, baby rocket leaves, shaved parmesan
    with a balsamic dressing is a perfect partner for steak.
  2. Peel six rm pears & poach in a spiced red wine syrup using a bottle of red wine,
    1/2 cup sugar, 2 star anise, 2 cinnamon sticks, 1 vanilla bean & a strip of orange peel.
  3. For a delicious soup roast 1kg peeled chopped pumpkin & 500g peeled chopped pears with 1/4 cup olive oil in a 180°C oven for 1 hour. In a large saucepan, cook 1 chopped onion until soft, add 1 chopped clove garlic, cook for a further 2 minutes. Add roasted pumpkin & pear, 1 & 1/4 ltrs vegetable stock & simmer for 15 minutes. Puree until smooth & season to taste.
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Pickled Ginger & Teriyaki Chicken Brown Rice Bowl

Pickled Ginger & Teriyaki Chicken Brown Rice Bowl

SERVES
4
COOK TIME
25mins
PREP TIME
15mins
DIFFICULTY
Easy
Tags Dairy Free, Ginger, Gluten Free, Rice Bowl, Teriyaki
Collections Family, Winter

INGREDIENTS

  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup ginger wine
  • 1 tbspn brown sugar
  • 1 tspn sesame oil
  • 1 clove garlic, crushed
  • 4 skinless boneless chicken thighs (approximately 600g)
  • 2 tspn vegetable oil
  • 1 large carrot, peeled and spiralised
  • 1 bunch Chinese broccoli, trimmed, chopped into bite sized pieces
  • 1 cup frozen soy beans, thawed
  • 1/4 cup pickled ginger
  • 2 spring onions, julienned
  • 1 tspn sesame seeds
  • 1 cup brown rice, cooked (to serve)
  • 1 tspn Japanese rice seasoning (bonito and nori furikake), optional (to serve)

METHOD

  1. In a medium mixing bowl, combine soy, mirin, ginger wine, sugar, sesame oil and garlic together, stirring to combine.
  2. Add chicken thighs, cover and marinate for 30 minutes.
  3. Heat a sauté pan over a medium heat. Add the chicken and marinade, cover and cook for 15 minutes, turning the chicken halfway through. Remove the chicken from pan and set aside.
  4. Increase heat to mediumhigh and reduce marinade by two-thirds until it thickens slightly.
  5. Steam Chinese broccoli for 2-3 minutes, or until tender
  6. To serve, combine cooked rice and furikake together in a small mixing bowl, stirring until combined. Divide between four serving bowls. Top each bowl of rice with one sliced chicken thigh and a ¼ of each carrot, steamed broccoli, soy beans, pickled ginger, spring onion and sesame seeds. To finish drizzle over the teriyaki sauce.

Print Recipe
Pickled Ginger & Teriyaki Chicken Brown Rice Bowl
Recipe Notes
  1. In a medium mixing bowl, combine soy, mirin, ginger wine, sugar, sesame oil and garlic together, stirring to combine.
  2. Add chicken thighs, cover and marinate for 30 minutes.
  3. Heat a sauté pan over a medium heat. Add the chicken and marinade, cover and cook for 15 minutes, turning the chicken halfway through. Remove the chicken from pan and set aside.
  4. Increase heat to mediumhigh and reduce marinade by two-thirds until it thickens slightly.
  5. Steam Chinese broccoli for 2-3 minutes, or until tender
  6. To serve, combine cooked rice and furikake together in a small mixing bowl, stirring until combined. Divide between four serving bowls. Top each bowl of rice with one sliced chicken thigh and a ¼ of each carrot, steamed broccoli, soy beans, pickled ginger, spring onion and sesame seeds. To finish drizzle over the teriyaki sauce.
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