Grilled Strawberries, English Rosé & Stem Ginger Crumble
Dessert
Feeds 4
Cook Time: 60 mins
Difficulty: Medium
This recipe is an absolute favourite of mine! It reminds me of summer and is quintessentially British! Such a great pudding for strawberry season - it gives really impressive results for how much effort it takes.
Easily adaptable to make this gluten free and vegan! Simply replace the butter for vegan butter, the flour for gluten free and there are some great vegan double creams out there to sub for the double cream! Just keep an eye on the wine to make sure that’s also vegan!
Make this recipe all year round by swapping the fruit! Rhubarb, any berries, cherries, apricots, peaches, nectarines, apples and pears all work beautifully!
You can even try changing up the booze - I can highly recommend Pimms, Champagne or even brandy!
INGREDIENTS:
400g Strawberries
150ml English Rosé
1 Tsp Vanilla Paste/Extract
30g Stem Ginger plus some syrup
2 Tsp Caster Sugar
FOR THE CRUMBLE:
25g Butter
50g Plain Flour
15g Caster Sugar
TO SERVE:
50g Double Cream
20g Icing Sugar
2-3 Basil Leaves
METHOD:
Start with the crumble. Preheat the oven to 180C
Make sure the vegan butter is fridge cold, dice into approx 10mm pieces and add to a bowl along with the flour and the caster sugar
Using your fingertips, rub the butter and flour into a crumb
Spread over a baking tray lined with baking paper and bake in the oven for 20-25 minutes, stirring and mixing the crumble occasionally
Remove from the oven and set aside to cool
To make the grilled strawberries, pre-heat the grill to full heat
Slice the tops off each strawberry, trying to waste as little as possible and place them cut side down so they sit, pointy end up in an ovenproof dish
Drizzle over the English Rosé & vanilla paste/extract
Finely dice the stem ginger, sprinkle over the strawberries, along with some of the stem ginger syrup
Grill the strawberries for 7-8 minutes until the strawberries start to colour and release some of their juice to form a syrup in the bottom of the dish
Remove from the grill and set aside
While the strawberries are grilling, whisk the double cream and sugar in a bowl until soft peaks - don’t over whip the cream, these strawberries are great with a loosely whipped, unctuous cream!
To serve, neatly spoon the strawberries on to a plate of bowl along with some of the syrup, break any larger pieces of crumble with your fingers over the strawberries, top with the cream and a few basil leaves
