Great Kitchen

Roasted Pears with Honey, Cinnamon & Cardamom Ingredients: fresh pears honey butter ground cinnamon and cardamom To serve: thick plain yogurt, or pouring cream vanilla bean ice cream Instructions: Preheat the oven to 200*C/400*F/ gas mark 6.  Line a baking tray with some baking paper. Peel your pears and cut them in half lengthways.  Using a metal teaspoon or melon baller scoop out the seeds of each half and discard.  I also like to trim off the blossom end, although I do leave on the stems for asthetic purposes. Place the pears cut side up on the baking tray.  Put a little dab of butter into the hollow in each pear half.  Sprinkle with each with some cardamom and cinnamon and then drizzle with honey. Roast in the preheated oven for 10 minutes, flip over and roast for a further 10 minutes.  Flip again and roast until the pears are sweetly glazed, soft and golden. Serve warm with some of the juices spooned over top and a dollop of yogurt or some cream, o...

Skillet Apple Crumble ingredients: For the apples: 4 large pink lady apples, peeled, cored and cut into 1/2-inch wedges 2 TBS granulated sugar 1/4 tsp ground cinnamon 1 TBS butter 120ml cloudy apple juice (1/2 cup) 1 tsp lemon juice For the crumble topping: 35g plain flour (1/4 cup) 20g old fashioned oats (1/4 cup) 30g chopped toasted walnuts (1/4 cup) 3 TBS packed soft light brown sugar 1 TBS granulated sugar 1/4 tsp ground cinnamon 3 TBS melted butter instructions: First make the topping. Combine the flour, oats, walnuts, cinnamon and both sugars in a bowl.  Add the melted butter and stir together with a fork to combine into a crumbly topping.  Set aside. Toss the apples together in a bowl along with the granulated sugar and cinnamon.  Set aside. Put the apple juice into an 8-inch oven-proof skillet.  Bring to the boil and boil for about 3 minutes until reduced to 80ml/1/3 cup.  Tip out into a beaker and add the lemon juice.  Set aside. Melt the butter in...