Plum And Walnut Crisp With Ginger Ice Cream

Recipe Ingredients

		Topping
1 cup	146g / 5.1oz	Coarsely-chopped walnuts
1/2 cup	31g / 1.1oz	All-purpose flour
1/2 cup	80g / 2.8oz	Golden brown sugar - (packed)
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground ginger
1/4 teaspoon	1.3ml	Salt
1		Ground nutmeg
6 tablespoons	90ml	Chilled unsalted butter - cut 1/2" pieces
		Ice Cream
1		Vanilla ice cream
1/4 cup	36g / 1.3oz	Finely-chopped crystallized ginger
		Fruit
2 1/2 lbs	1135g / 40oz	Plums - pitted, quartered
1/2 cup	99g / 3.5oz	Sugar
1 tablespoon	15ml	Cornstarch
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

For Topping: Mix first 7 ingredients in large bowl. Add butter and rub in with fingertips until small moist clumps form. Cover and refrigerate 20 minutes. (Can be made 3 days ahead. Keep refrigerated.)

Microwave ice cream in 5-second intervals just until slightly softened. Mix ice cream and ginger in medium bowl to blend. Cover and freeze. (Can be made 1 day ahead. Keep frozen.)

For Fruit: Preheat oven to 400 degrees. Toss plums, sugar, cornstarch, and vanilla in bowl. Let stand until sugar dissolves, tossing occasionally, about 5 minutes.

Transfer plum mixture to 11- by 7-inch glass baking dish. Sprinkle topping over. Bake until topping is dark golden brown and fruit is bubbling, about 40 minutes. Transfer crisp to rack and cool slightly, about 30 minutes.

Scoop warm crisp into shallow bowls. Top each with scoop of ice cream.

This recipe yields 6 servings.

Description:

"Ice cream at its easiest: crystallized ginger is mixed into softened vanilla ice cream."

Source:
Bon Appetit, July 2003

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.