Fig and Pear Crumble with Meringue Topping
User Reviews
5
Fig and Pear Crumble with Meringue Topping
Description
This dessert features a buttery crumble made from plain flour, brown sugar, and cold cubed butter, toasted to golden brown in a frying pan for a fragrant crunch. The fig and pear coulis is prepared by grilling honey-coated ripe pears and figs until caramelized and soft, then blending and straining to a smooth consistency, enhancing the natural fruit flavors with sweetness and slight char.
A cardamom-infused cream adds warm spice notes and smoothness to accompany the fruity base. The meringue topping, created by beating egg whites with caster sugar into stiff peaks, crowns the dessert with lightness and an airy finish. Careful attention to bowl cleanliness and egg white purity supports successful meringue formation.
This dish showcases the balance of textures from crunchy crumble, smooth cream, sweet fruity coulis, and fluffy meringue, providing a complex yet harmonious dessert experience. The crumble and coulis can be prepared ahead, while the meringue is best made fresh during assembly.
When toasting the crumble, monitoring heat is essential to avoid overcooking. Clean utensils and the absence of yolk in egg whites are crucial for stable meringue peaks.
Ingredients
For the crumble:
- 100 g plain flour all purpose, ¾ cup
- 65 g brown sugar ⅓ cup
- 50 g butter cold & cubed (¼ cup)
For the fig and pear coulis:
- 250 g figs 9 ounces
- 3 pear ripe
- 3 tablespoons honey divided
For the cardamom cream:
- 250 ml cream heavy cream, 1 cup, double
- 1 teaspoon caster sugar
- ½ teaspoon ground cardamom
For the meringue:
- 3 egg white
- 175 g caster sugar ¾ cup
Instructions
For the crumble:
- Add the flour to a medium bowl and stir in the brown sugar. Cut the cold butter into cubes and rub it into the flour with your fingertips until it makes a sandy breadcrumb texture.
- Add the mixture to a large dry (no oil) frying pan over a medium heat and toast, stirring often, for about 5 minutes, until the crumble mixture becomes golden brown. Set aside to cool.
For the Fig and Pear Coulis
- Set aside 1 pear and 1 fig.
- For the remaining pears, use a corer to remove and discard the core and stem, then halve or quarter the pears. Rub the cored pears and the figs with 1 tablespoon of the honey to coat.
- Heat a grill pan over a high heat, then add the honey-coated pears and figs and grill for about 7 minutes, turning often, until the skins are caramelized and they are soft inside.
- Blend the cooked figs and pears with the remaining honey and ¼ cup of water with a hand held immersion blender until smooth, then press them through a fine mesh sieve over a bowl to create a smooth coulis. Set aside to cool.
For the cardamom cream:
- Add the cream, sugar, and cardamom to a bowl and beat until thick. Set aside.
For the Swiss meringue:
- Add the egg whites and sugar to a clean heatproof bowl and whisk to combine.
- Add a few inches of water to a pot and bring it to a simmer. Set the mixing bowl of egg whites over the simmering water (make sure the bottom of the bowl does not touch the water).
- Continuously gently stir the egg white and sugar mixture until the sugar has dissolved and the egg whites are warm. This should take about 5 minutes.TIP: Test it with a food thermometer reaching 160F, or by rubbing a little of the warm egg white between your fingers to ensure it isn’t at all gritty. Remove the bowl from the pot of water.
- Whisk with a stand mixer or electric mixer until thick, about 7 minutes, until it forms a glossy meringue with stiff peaks. Transfer to a piping bag fitted with a large tip.
To assemble:
- Chop the remaining pear and fig into small pieces.
- Divide everything between 6 plates. Add the crumble mixture, top with whipped cream, coulis, and chopped fruits. Finally, pipe dollops of the meringue.
- Use a cook’s blowtorch, or place under the grill/broiler briefly to lightly brown the meringue topping.
Notes
- Prepare the crumble, coulis, and cardamom cream up to one day in advance to streamline assembly.
- Toast the crumble carefully in the pan, stirring frequently to prevent scorching and achieve a light golden color.
- Use a clean, grease-free bowl and beaters when whipping the egg whites; any fat will impede proper meringue formation.
- Ensure no egg yolk contaminates the egg whites to achieve stiff, stable peaks.
- Beat the meringue with an electric mixer for best results, whether hand-held or stand mixer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 85g | 28% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 65mg | 22% |
| Sodium | 95mg | 4% |
| Potassium | 306mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 66g | 132% |
| Vitamin A | 906IU | 18% |
| Vitamin C | 5mg | 6% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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