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Passion fruit and apple cobbler with pink grapefruit syrup

Andrew Nutter from Great Food Live
Homely fruit cobbler is given the restaurant treatment with Andrew Nutter's tropical flavours, luxurious accompaniments and slick presentation

Passion fruit and apple cobbler with pink grapefruit syrup

Method

1. Finely grated the zest of half the grapefruit, and squeeze the juice from the entire fruit. Set aside separately.

2. Heat the butter in a large frying pan or sauté pan and cook the apples for 2-3 minutes until slightly softened. Add the sugar, sultanas, rum, cinnamon, vanilla extract and the inside of the passion fruit and stir gently to combine. Spoon the mixture into ramekins.

3. Preheat the oven to 180C/gas 4. In a mixing bowl, rub the flour and butter together to form a crumble mixture, then stir in the caster sugar and grapefruit zest. Add the egg and 70ml of the milk and lightly work the mixture together to form a dough.

4. Using floured hands, roll the dough into small balls about the size of a marble - you will need 42. Flatten each one slightly and place seven rounds of dough on top of each ramekin. Brush the cobblers with the remaining milk, sprinkle each one with vanilla sugar and bake for 15 minutes until light and golden.

5. Meanwhile, combine the pink grapefruit juice and sugar in a small saucepan. Bring to a boil and simmer for 5 minutes or so, until the mixture has reduced to a syrup. Set aside to cool.

6. Serve the cobblers with a scoop of your favourite ice cream, drizzled with the grapefruit syrup, and garnished with an almond tuile.

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Serves: 6

Prep: 40 min
Cook: 20 min

Ingredients

For the grapefruit syrup

1 pink grapefruit
2 tbsp caster sugar

For the fruit cobbler

25g Butter
800g cooking apples, peeled and cut into chunks
60g caster sugar
50g sultanas
100ml dark rum
1 tsp Cinnamon
2-3 drops vanilla extract
2 passion fruit, halved