Peach, Plum & Pear Crumble
Serves: 4
Prep Time: 20 Minutes | Cook Time: 20 Minutes
Ingredients For The Crumble:
- 1/3 cup Maple Syrup
- 1/3 cup Water
- 4 Peaches
- 3 Plums
- 3 Pears
- 1 teaspoon Vanilla Powder
- 1/2 teaspoon Ground Ginger
For The Topping:
- 1/2 cup Pecans
- 1/2 cup Walnuts
- 1 cup Oats
- 2 Tablespoons of Coconut Oil
- Pinch of Sea Salt
Instructions:
Preheat the oven to 190C. Start by making the filling – simply cut the fruit into small, bite-sized cubes. Then toss into a large frying pan along with the water, maple syrup, vanilla and ginger, and cook on medium to high heat for about 15 minutes until the fruit gets tender but not mushy.
In the meantime make the crumble topping. Simply place the nuts into a food processor and pulse for a few seconds until the nuts are chopped into small chunks but not into flour. Add the oats, coconut oil and sea salt, and repeat.
Going back to the frying pan with the stewed fruit, remove the fruit but set aside all the delicious juices that it cooked in. Pour the fruit into individual ramekins (as in my photos) or into a small baking dish. Take the leftover fruit juice that you set aside and pour into your ‘crumble topping’ made from the nuts and oats. Gently mix with your hands until small chunks start to form. Place this on top of the fruit and bake for 15-20 minutes until the tops are golden brown!
Recipe courtesy of Marie Reginato
Orange Balsamic Roasted Fennel 
Serves: 4
Prep Time: 15 Minutes | Cook Time: 20 Minutes
Ingredients:
- 4 fennel bulbs sliced into wedges - reserve fronds
- 2 oranges - one cut into 1/4" slices, and one juiced
- 20-25g butter
- Olive oil
- 10 grams capers
- 2 tbsp balsamic vinegar
- Salt to taste
- 30 grams pecans
Instructions:
Preheat your oven to 220C. Slice the fennel into wedges. Place the butter and a drizzle of olive oil into a preheated grill pan. Fan the slices of fennel on the melted butter and the olive oil inside the pan. Place the pan in the oven and allow the fennel to caramelise on one side. This will take about 6-8 minutes. Juice half an orange, and slice the other into thin slices of about 1/4" thickness. Remove the pan from the oven and flip the fennel. Pour the orange juice and balsamic vinegar into the pan. Salt the fennel and sprinkle the pecans and capers over the top. Place the orange slices over the fennel, and put the pan back into the oven for an additional 7-10 minutes. Remove from the oven when the dish has turned a nice golden brown. Serve immediately.
Recipe courtesy of Fontana Forni USA
Grape Granita with Ginger and Mint 
Serves: 4
Prep Time: 10 Minutes | Freeze Time: 4 Hours
Ingredients:
- 500g seedless red grapes
- 1 tablespoon maple syrup
- 2 small knobs fresh ginger
- ¼ cup fresh mint
- 2 limes
Instructions:
In a blender add the grapes, maple syrup, ginger, mint, and lime juice. Pour the mixture through a fine sieve and into a shallow container. Cover the container with the lid or foil and freeze for about 2-3 hours. Then using a a fork, scrape the frozen grape mixture and freeze again for another hour for the ice crystals to form. Scrape the granita grain until you get your desired texture. Serve in a small chilled bowl or serving glasses and top with extra mint and lime zest.
Recipe courtesy of Newel Tasting Table
