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Recipe: A rosewater plum crumble

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ingredients

10 dark plums, stoned
200g muscovado sugar
2 tsp of rose water
1/2 cup of apple cider vinegar
1/2 cup of warm water
50g oats
50g almond flour
4 tbsp of coconut oil
1 tsp of vanilla essence
1 large bunch of fresh tarragon
200g of crème fraiche
zest of 1/2 lemon
1 tbsp icing sugar (optional)
rose petals to decorate

1.

This dish involves different cooking stages and methods but will come together on the plate in the most rewarding way. So first we will need to make a quick plum pickle. Stone one plum and cut into thin feathers.

2.

In a jar mix 1/2 cup of warm water and 1 tablespoon of sugar until dissolved, add the 1/2 cup of vinegar and a teaspoon of rose water. Submerge the plum slices in the brine and close the jar with a lid. Place in the fridge for 30 mins. Up next are the stewed plums.

3.

Stone and quarter the rest of the plums and place in a pot. Barely cover with water, add 100g of sugar, and a few springs of tarragon (stems and leaves) and a teaspoon of rosewater. Cook on a medium heat for 15 mins till the plums are soft and the water has turned into a rich flavourful syrup.

4.

To make the crumble, pre-heat the oven to 180C.

5.

In a mixing bowl combine the oats, almond flour, coconut oil, 100g of sugar (or more to taste) and a tsp of vanilla essence. Spread the mix on a roasting tray covered with parchment paper. Bake in the over for 30 mins until golden.

6.

Finally, make the tarragon crème fraiche by picking the tarragon leaves and chopping them finely.

7.

Whip the creme fraiche with the herbs adding the lemon zest (and a bit of icing sugar if you like).

8.

To serve, place the crumble mix at the bottom of your plate, making a small well in the middle.

9.

Spoon the stewed plums and syrup in the centre of the crumble. Decorate with two slices of pickled plums, few leaves of tarragon and a few rose petals. Add a dollop of tarragon crème fraiche on the side.

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Is there anything more restorative than a warm crumble?

Sitting down to a fruit crumble is a staple of our childhood but this recipe conjures memories of its own. Alissa Timoshinka, founder of Kino Vino – a supper club basing its entire menu on a selected film each time – chose this recipe as part of her dinner party feast inspired by french classic, Amelie. Can you remember which part of the film it’s taken from?

 A Rosewater Plum Crumble Recipe:


ingredients

10 dark plums, stoned
200g muscovado sugar
2 tsp of rose water
1/2 cup of apple cider vinegar
1/2 cup of warm water
50g oats
50g almond flour
4 tbsp of coconut oil
1 tsp of vanilla essence
1 large bunch of fresh tarragon
200g of crème fraiche
zest of 1/2 lemon
1 tbsp icing sugar (optional)
rose petals to decorate

1.

This dish involves different cooking stages and methods but will come together on the plate in the most rewarding way. So first we will need to make a quick plum pickle. Stone one plum and cut into thin feathers.

2.

In a jar mix 1/2 cup of warm water and 1 tablespoon of sugar until dissolved, add the 1/2 cup of vinegar and a teaspoon of rose water. Submerge the plum slices in the brine and close the jar with a lid. Place in the fridge for 30 mins. Up next are the stewed plums.

3.

Stone and quarter the rest of the plums and place in a pot. Barely cover with water, add 100g of sugar, and a few springs of tarragon (stems and leaves) and a teaspoon of rosewater. Cook on a medium heat for 15 mins till the plums are soft and the water has turned into a rich flavourful syrup.

4.

To make the crumble, pre-heat the oven to 180C.

5.

In a mixing bowl combine the oats, almond flour, coconut oil, 100g of sugar (or more to taste) and a tsp of vanilla essence. Spread the mix on a roasting tray covered with parchment paper. Bake in the over for 30 mins until golden.

6.

Finally, make the tarragon crème fraiche by picking the tarragon leaves and chopping them finely.

7.

Whip the creme fraiche with the herbs adding the lemon zest (and a bit of icing sugar if you like).

8.

To serve, place the crumble mix at the bottom of your plate, making a small well in the middle.

9.

Spoon the stewed plums and syrup in the centre of the crumble. Decorate with two slices of pickled plums, few leaves of tarragon and a few rose petals. Add a dollop of tarragon crème fraiche on the side.

SHOW MORE
SHOW LESS

Is there anything more restorative than a warm crumble?

Sitting down to a fruit crumble is a staple of our childhood but this recipe conjures memories of its own. Alissa Timoshinka, founder of Kino Vino – a supper club basing its entire menu on a selected film each time – chose this recipe as part of her dinner party feast inspired by french classic, Amelie. Can you remember which part of the film it’s taken from?

 A Rosewater Plum Crumble Recipe:

1.

This dish involves different cooking stages and methods but will come together on the plate in the most rewarding way. So first we will need to make a quick plum pickle. Stone one plum and cut into thin feathers.

2.

In a jar mix 1/2 cup of warm water and 1 tablespoon of sugar until dissolved, add the 1/2 cup of vinegar and a teaspoon of rose water. Submerge the plum slices in the brine and close the jar with a lid. Place in the fridge for 30 mins. Up next are the stewed plums.

3.

Stone and quarter the rest of the plums and place in a pot. Barely cover with water, add 100g of sugar, and a few springs of tarragon (stems and leaves) and a teaspoon of rosewater. Cook on a medium heat for 15 mins till the plums are soft and the water has turned into a rich flavourful syrup.

4.

To make the crumble, pre-heat the oven to 180C.

5.

In a mixing bowl combine the oats, almond flour, coconut oil, 100g of sugar (or more to taste) and a tsp of vanilla essence. Spread the mix on a roasting tray covered with parchment paper. Bake in the over for 30 mins until golden.

6.

Finally, make the tarragon crème fraiche by picking the tarragon leaves and chopping them finely.

7.

Whip the creme fraiche with the herbs adding the lemon zest (and a bit of icing sugar if you like).

8.

To serve, place the crumble mix at the bottom of your plate, making a small well in the middle.

9.

Spoon the stewed plums and syrup in the centre of the crumble. Decorate with two slices of pickled plums, few leaves of tarragon and a few rose petals. Add a dollop of tarragon crème fraiche on the side.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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You decide

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Profile Photo
WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

You decide

Your dream holiday destination

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