Serves 6
Preheat oven to 180 degree celcius.
Melt 20 gram of butter in a pan over medium-low heat. Cook the apple, stirring, for 5-6 minutes until soft. Add.the berries, sugar, port and cinnamon. Cover and cook for 8 minutes until the fruit give off a lot of juice. Using a slotted spoon, transfer to a 2L pie dish or six 300ml ramekins. Reduce the juice in a pan over medium - high heat for 3-4 minutes until syrupy. Pour over the fruit.
Pulse the shortbread in a processor to form coarse crumbs. Add the remaining 30 gram butter and process to combine. Top the fruit with crumbs. Bake for 35 minutes until golden.
50 gram unsalted butter
1 kilograms granny smith apples, peeled, cored, cut into 1 cm slices
500 gram frozen mixed berries
185g caster sugar
300ml port
1/2 tsp ground cinnamon
300 gram good quality shortbread biscuits
Recipe by Valli Little
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