In the same way that I like to have used up the last of the Christmas turkey from the freezer by the end of January, I also like to have used up all the Mincemeat – I have two versions, one for Last Minute Mincemeat and the other for Suet Free Mincemeat. Named to mark the feast of Candlemas on 2 February, this crumble is a special fruity treat with a flavour bringing back memories of Christmas. I made Candlemas Crumble a week or so early this year as friends came to Sunday lunch: it was a delicious dessert which was easy to fit into a busy schedule. (The feast of Candlemas remembers the presentation of the infant Jesus at the Temple and also the purification of the Virgin Mary. Candlemas marks the end of Epiphany, which marks the visit of the Wise Men to the infant Jesus beginning on 6 January at the end of the short season of Christmas.)
This recipe is my variation on an original idea from a Tesco instore free magazine, I think in 2006. I have altered some of the ingredients and use my own favourite crumble topping rather than the one in the original recipe. I have recently acquired Ainsley Harriot’s Meals in Minutes, a cookbook by the well known TV chef, which has a similar crumble containing mincemeat and also banana.
14oz/410g can of peach slices, well drained with juice reserved
4-5 large pears, peeled and sliced (replace some pear with apple if you wish)
1 very large or 2 small oranges, zest and chopped flesh (no pith)
4-6 tbsp Mincemeat – about half a jar
(if using ordinary mincemeat augment with a little brandy for flavour)
2ozs glace cherries quartered, unless the mincemeat contains these
1 tsp ground cinnamon
1. Lay the drained peaches, the pear slices and the chopped orange flesh in the base of a large shallow dish.
2. Sprinkle over the orange zest. Mix a little of the peach juice with the mincemeat, along with the cherries and brandy (if you are adding this). Spoon evenly over the fruit. Use some more peach juice to rinse out the jar and pour over the fruit mixture.
3. Cover with crumble mixture: I usually use Oatmeal crumble. Sprinkle with cinnamon.
4. Bake 180oC/350oF/Gas 5 for 30-40minutes or until brown.
5. Serve with custard, cream, yoghurt, soured cream or crème fraîche.