It's a little bit fun to play around with Christmas flavours in the middle of the year. I can scarcely believe it is July already and we are literally mid last Christmas and next. Which by the way, I am fully booked up and organised for already! PHEW. What a life we lead hey? We held a pop up shop in June and decided to offer an interactive dessert bar as part of it, to raise some funds for Operation Underground Railroad something I am passionate about. This is just one of those recipes, which may find their delicious way into a big new project I am working on now. In the meantime though, happy Christmas dessert in July. Get warm and festive with one of my favourite Christmas songs!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Need
-
The Fruity Bit
- 1 Batch Fruity Pear Mince This does not have to be pre-made Recipe
-
The Crumble Bit
- 1/2 Batch pre-made and uncooked
- 60 Grams Unsalted Butter BUY
- 1 Pinch Pink Salt Flakes BUY
- 95 Grams Plain Flour
- 50 Grams dark brown or muscovado sugar
- 50 Grams Almonds BUY
- 50 Grams almond slivers
Do
- 1
Prepare the Fruity Pear Mince and divide between baking dishes of choice.
- 2
Preheat oven to 180°C.
- 3
Dice marzipan into cubes.
- 4
Place butter, salt and flour into the Thermomix bowl and blend 5 sec/speed 8.
- 5
Add the sugar and blend 5 sec/speed 5.
- 6
Add the almonds and combine 15 sec/Interval. Stir through the cubed marzipan.
- 7
Pile on top of the fruit mince and place into the oven. Bake 20 minutes until golden and fragrant.
- 8
Serve with ice cream or Brandy Cream Sauce.
