Apple, Lychee, and Raspberry Crumble
Ching-He Huang uses lychee to give an Asian twist on this British classic.
Ingredients
Method
Preheat oven to 180°C.
Heat a wok over high heat and melt two tablespoons of butter. Add the apples and stir-fry for one minute. Add the cinnamon and sugar and stir-fry the apples until caramelized, about two minutes. Add the lychees and raspberries, stirring carefully. Remove from heat and divide between four 180ml ramekins.
In a medium bowl, rub together the butter, flour and half the sugar until crumbly.
Sprinkle generously over the fruit to cover. Place ramekins on a baking sheet and bake for 20-25 minutes until bubbling and topping is golden brown.
While crumble cooks, add the sauce ingredients to a small wok or saute pan and bring to a simmer. Simmer until the mixture becomes thickened and reduces slightly, about five minutes.
When crumble is cooked, top with scoops of vanilla ice cream, the strawberry sauce and garnish with a sprig of mint.
