John Myers
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Fig and Plum Crumble with Walnuts
The perfect fig and plum crumble with walnuts recipe with a picture and simple step-by-step instructions.
For the compote:
- 500 g Figs
- 500 g Plums
- 4 tablespoon Lemon juice
- 4 tablespoon Sugar
- 1 pinch Cinnamon
- 1 shot White wine / red wine
For the cream:
- 1,5 deciliter Whipped cream
- 100 g Greek yogurt
- 100 g Mascarpone
- 1 tablespoon Sugar
- 1 pinch Ground cardamom
- 1 pinch Anise powder
- Vanilla pulp
For the sprinkles:
- 40 g Whole wheat flour
- 40 g Wheat flour
- 40 g Butter
- 50 g Brown sugar
The compote
- Cook the figs with a tablespoon of lemon juice, a tablespoon of sugar and about a tablespoon of wine until the fruits are soft. Cook the prunes in a different saucepan at the same time with the same ingredients.
The creme
- Beat all the ingredients to a stiff mass.
The sprinkles
- Roast walnuts in the oven and mix the butter, flour and sugar with your fingers. Add the walnuts and place everything on a baking sheet lined with baking paper. Let dry for 15-20 minutes at 190 degrees.
- Layer the compote and cream in a glass bowl. Finally sprinkle the crumble over it.
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