Publication-approved historical recipe

Fried fruit salad with porridge ice cream recipe

Name: Fried fruit salad with porridge ice cream recipe
Ingredients: 2 crisp eating apples, peeled, cored and sliced into 12 pieces; 2 crisp eating pears, peeled, cored and sliced into 12 pieces; Juice of half a lemon; 3 bananas; 30 g butter; 50 g caster sugar; 20 ml dark rum; Zest and Juice of 1 large naval orange; 50 g soft dark brown sugar; 85 g hazelnuts, roughly crushed; 55 g porridge oats; 3 eating apples, peeled and cored; 300 ml single cream; 300 ml crème fraiche

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

2 crisp eating apples, peeled, cored and sliced into 12 pieces
2 crisp eating pears, peeled, cored and sliced into 12 pieces
Juice of half a lemon
3 bananas
30 g butter
50 g caster sugar
20 ml dark rum
Zest and Juice of 1 large naval orange
50 g soft dark brown sugar
85 g hazelnuts, roughly crushed
55 g porridge oats
3 eating apples, peeled and cored
300 ml single cream
300 ml crème fraiche

Method

Toast the hazelnuts and oats in a dry pan, stirring continuously, then tip them onto a tray to cool.
Purée or finely grate the three apples. Mix them with the cooled oat mixture, single cream and crème fraîche, then churn in an ice-cream maker and freeze.
Toss the sliced apples and pears with lemon juice. Cut each banana into four long pieces.
Melt half the butter with the caster sugar, half the rum and half the orange zest and juice. Cook the apples and pears gently until tender but still holding their shape.
Repeat with the remaining butter, rum, brown sugar and orange, cooking the bananas for a shorter time. Serve the warm fruit with the porridge ice cream.