By Angela Day
Use seasonal fruits to make these delicious desserts, and both will benefit by being served with custard or whipped cream.
They can be prepared beforehand, which is ideal if you are entertaining.
The gooseberry and almond crumble is light and flaky and perfect for serving at the end of a rich meal.
The pear and ginger slice, on the other hand, is quite rich and heavy so plan to serve that with a lighter meal.
Gooseberry and Almond Crumble
Serves 4-6
250ml flour
250ml ground almonds
180ml castor sugar
250g butter, cubed
500g fresh gooseberries
60ml extra castor sugar
50g flaked almonds
cream for serving
Combine the flour, ground almonds and castor sugar in a bowl. Add the butter and rub it in until the mixture is crumbly.
Press two-thirds of the mixture into the base of a 25cmx18cm pan. Sprinkle over most of the gooseberries, reserving a handful for serving.
Dust the gooseberries with castor sugar.
Add flaked almonds to the reserved crumble and scatter in the pan over the gooseberries.
Bake at 180°C for 30-40 minutes until golden brown. Cut into squares and serve with cream and reserved gooseberries.
Pear and Ginger Slice
Serves 8-10
2 pears peeled, cored and sliced lengthwise into 1cm-thick slices
125g butter
180ml brown sugar
80ml golden syrup
2 eggs, beaten
500ml flour
5ml baking powder
2ml bicarbonate of soda
5ml ground ginger
5ml ground cinnamon
5ml mixed spice
125ml milk
60g glacé ginger, finely chopped
SYRUP
250ml water
125ml castor sugar
1x2cm knob of glacé ginger, sliced custard for serving
Arrange the slices of pear on the base of a 22cm spring form pan that has been lined with non-stick baking paper.
Cream the butter, sugar and syrup until light and fluffy. Add the eggs and beat well.
Sift the flour, baking powder, bicarbonate of soda and spices and add to the creamed mixture with the milk to form a thick batter.
Stir in the chopped glace ginger. Spread the batter over the pears and bake at 180°C for 30-40 minutes or until a skewer inserted into the cake comes out clean.
Remove from the oven.
Turn out the cake, keeping the pears on top and pour over the syrup.
Serve warm with custard.
SYRUP: Combine the water, castor sugar and ginger in a small pot. Bring to the boil and simmer for 5 minutes.
Set aside to infuse for 15 minutes. Remove the ginger. Pour over the hot cake.
Sunday Tribune