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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Entries in cobnut (1)

Tuesday
Aug252015

Apple and greengage crumble

DateTuesday, August 25, 2015 at 9:20PM

There is only one month left of summer and while everyone else is busy catching the last rays of sun, I am trying to make the most of all the wonderful summer fruits at Natoora before they go out of season.

One of my new favourites is the Reine Claude Doree greengage. It is the variety from which all other greengage plums originate. Doree means golden; unlike most greengages, which have green flesh, these are golden when fully ripened.

The golden, jammy flesh of the Reine Claude Doree works beautifully in this summer crumble. The natural sweetness of the fruit is well balanced with crisp, tart green apples. Sweetened with honey and topped with a crumble packed with cobnuts, this recipe turns a simple dessert into something special.

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AuthorVix | Comment2 Comments |
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