The cheerful heart has a continual feast

Proverbs 15:15

Recently, my next-door neighbour gave me a bowl of cherry plums that she’d foraged for.

Because some of the plums were a bit tart, I decided the best use for them would be to stew them with some lucsious blackberries and make a Crumble. Ooh these colours! Aren’t they glorious together? It never ceases to amaze me that God gave us such an amazing variety of beautiful things to eat.

To approx 450g fruit, I added 80g golden caster sugar and half teaspoon of cinnamon – I also added a splash of water to help them stew down. I gently simmered this mixture on the hob for about 15-20 mins (If the mixture gets too watery, tip some of the liquid out – you want this to reduce to a thick fruity compote).

The smell of the cinnamon and fruit was mouth-watering – made me think of those autumnal days that will soon be upon us…

I was pleased with the taste, but decided that the compote wouldn’t be quite enough for my hungry brood. Time to improvise!

I had some pears in the fruit bowl, and so I decided to cook these too. To do this, I simply melted two tablespoons of butter with a generous sprinkling of golden caster sugar. Then in went the pear slices with another sprinkle of cinnamon.

After 10 mins or so, the sugar and butter caramalised to form the most delicious syrup I’ve ever tasted. What is it about butter, that makes everything taste better? Absolutely sublime.

Now I have to tell you – these syrupy pears, served warm, with a dollop of ice-cream would make a scrumptious dessert all on their own! And all made from just three ingredients! What could be easier? So if you can’t be bothered to make the crumble, please, promise me you’ll at least try these pears.. Rich, buttery, sweet – total knockout!

I added the pears to my plum and blackberry compote.

To make the crumble topping, I placed 4oz pl. flour in a bowl and rubbed in 2oz of butter using my fingertips, until the mixture resembled breadcrumbs.

I stirred in a few tablespoons of demerara or golden caster sugar – et voila!

I then baked the crumble at 180 degrees for around 25 mins and served warm with a dollop of vanilla ice-cream.

What a treat!

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