Apple & pineapple crumble
MAKES 12
You will need
1 quantity Zonuts
APPLE & PINEAPPLE COMPOTE
300 g (10½ oz) pink lady apples, peeled, cored, cut into 6 mm (¼ inch) dice
300 g (10½ oz) pineapple, peeled, cored, cut into 6 mm (¼ inch) dice
60 g (2¼ oz) caster (superfine) sugar
6 g (3/16 oz) pectin 325 NH 95
seeds scraped from 1 vanilla bean
6 g (3/16 oz) Citric Acid Solution
Put the diced apple and pineapple in a medium saucepan over medium heat. Warm the fruit, then combine the caster sugar and pectin and sprinkle the mixture over the fruit. Stir well to dissolve. Add the vanilla seeds to the fruit and continue cooking until the fruit softens and the compote thickens. Add the citric acid solution.
Pour the compote into a dish and cover with plastic wrap, ensuring the wrap is touching the surface to prevent a skin forming. Set aside to cool or store in the refrigerator.
CRÈME FRAÎCHE
300 g (10½ oz) crème fraîche
seeds scraped from ½ vanilla bean
30 g (1 oz) lemon juice
pinch of sea salt
Combine all of the ingredients in a bowl and cover with plastic wrap, ensuring the plastic is touching the surface. Store in the refrigerator until needed.
SPICED CRUMBLE
4 g (1/8 oz) baking powder
180 g (6¼ oz) plain (all-purpose) flour
30 g (1 oz) almond meal
4 g (1/8 oz) sea salt
7 g (¼ oz) ground cinnamon
1 g (1/32 oz) ground star anise
3 g (1/8 oz) ginger, grated
¼ tonka bean, grated
170 g (6 oz) unsalted butter
45 g (1½ oz) icing (confectioners’) sugar
2 boiled egg yolks, pushed through a sieve
10 g (3/8 oz) rum
Put all of the dry ingredients with the spices, ginger and grated tonka bean in a bowl and mix together. Set aside. Put the butter and icing sugar in an electric mixer fitted with the beater attachment and mix on slow speed to bring the mix together. Slowly increase to medium speed to begin to soften the butter and cream the mixture slightly.
Add the egg yolks and mix through. Slowly add the dry ingredients and mix on low speed until well combined. Mix in the rum. Scrape the crumble out of the bowl and wrap in plastic wrap in a rectangular parcel shape, about 2 cm (¾ inch) thick. Refrigerate for 1–2 hours until firm.
Preheat the oven to 170°C (325°F) and line a baking tray with baking paper. Unwrap the crumble and grate, using the biggest holes on a grater, onto the prepared tray until the tray is completely covered. Use a second tray if necessary. Bake for 12–15 minutes or until golden, stirring the mixture every 5 minutes to create small rock-shaped crumble pieces. Allow the crumble to cool then store in an airtight container until needed.
FONDANT GLAZE
300–400 g (10½–14 oz) fondant
Heat the fondant to 35–40°C (105°F) in a heatproof bowl over a saucepan of simmering water or in a microwave. If the fondant is still too thick for piping, add a small amount of sugar syrup or water.
TO ASSEMBLE
Stand the zonuts on a baking tray with the bottom side up. Use a skewer or another pointy object to make four evenly spaced holes in the bottom of each zonut. Put the apple and pineapple compote into a piping (icing) bag fitted with a 7 mm (9/32 inch) piping tube. Insert the tip of the tube into one of the holes in the bottom of the zonut and squeeze about a teaspoon of compote into each hole until the zonut is half filled. Repeat with remaining zonuts.
Put the crème fraîche into another piping bag fitted with a 7 mm piping tube and insert it through the same holes to fill the remaining space in each zonut. Turn the filled zonuts back over.
Heat the fondant to 28°C (82°F) in a microwave or in a heatproof bowl over a saucepan of simmering water. Put the fondant in another piping bag fitted with a 7 mm piping tube and pipe the fondant in a circle around the flat top of each zonut. Cover with the crumble pieces and store in a cool, dry place. These are best eaten within 4–5 hours of making.