P582 CJEFAX 1 582 Tue 31 Mar 22:11/00 AND 1/5 PEAR AND DRIED FRUIT CRISP Ingredients 25g/1oz unsalted butter, softened 175g/6oz plain flour, plus 2 tbsp 175g/6oz dark muscavado sugar \ tsp cinnamon { tsp nutmeg 175g/6oz cold unsalted butter, diced 50g/2oz djssicated coconut 1 tbsp powdered milk 85gO3oz flaked almonds 1.5kg/3lb 5oz ripe William or Rocha pears, peeled, cored, cut into 1cm/\" wedges Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main Menu WMidsTVP582 CEEFAX 1 582 Tue 31 Mar 21:04/11 AND 2/5 Ingredients (cont) 4-5 plums, stoned and quartered 175g/6oz dried apricots 10-12 dates, stoned and chopped juice of 2 oranges clotted cream or creme fraiche, to sjrvj Preheat oven to 180c/350f/Gas 4. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main Menu WMidsTVP582 CEEFAX 1 582 Tue 31 Mar 22:11/40 AND 3/5 Method 1 Grease a 2.5l/4\ pint baking dish with the softened butter. In a food processor pulse 175g/6oz plain flour, the sugar, half the cinnamon and half the nutmeg for 30 seconds until mixed. 2 Add the cold butter and pulse until it looks like crumble. Add the coconut, powdjtid milk and almonds and pulse for three minutes. In a bowl mix the fresh and dried fruit with the orange juice. Fold in the remaining flour, cinnamon and nutmeg, spoon into the baking dish and sprinkle the crumble on top. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main Menu WMidsTVP582 CEEFAX 1 582 Tue 31 Mar 21:11/42 AND 4/5 Method (cont) 3 Bake on the middle shelf for about an hour until the topping is golden and the juices have thickened. 4 If necessary increase the oven temperature to 200c/400f/Gas 6 for the last 10 minutes to brown the crumble. Serve with clotted cream or creme fraichj. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main Menu WMidsTVP582 CEEFAX 1 582 Tue 31 Mar 21:12/18 AND 5/5 MASCARPONE CREAM Ingredients 2 tbsp caster sugar 3 egg yolks 4 tsp Kirsch 225g/8oz Mascarponj cheese 150ml/5oz double cream Method 1 Beat the caster sugar with the egg yolks until ribboning and very pale. Fold in the Kirsch and then the Mascarponj. Whisk the cream to soft peaks and fold into the Mascaronj mixture. Serve in a sauce boat. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main Menu WMidsTV