Hazelnut crumble with blood oranges

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
3 3
The aromatic orange compote with nut crumbles can be eaten hot straight from the oven or later enjoyed cold
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 8 Blood oranges
  • 2 TABLESPOONS Sugar
  • 75 g Sugar
  • 2 TABLESPOONS Orange liqueur
  • 1 TABLESPOON Cornstarch
  • 125 g Flour
  • 50 g crushed hazelnuts
  • 25 g ground hazelnuts
  • 1 pck. Vanilla sugar
  • 7-10 Tbsp Salt
  • 75 g cold butter

Directions

  1. 1

    Squeeze 2 oranges for the compote. Peel 6 oranges so that the white skin is completely removed. Cut out the fillets between the parting skins. Squeeze juice out of the parting skins and add to the rest of the juice.

  2. 2

    Caramelise 2 tablespoons of sugar in a pot until light yellow. Deglaze with juice and simmer until the sugar has dissolved. Stir liqueur and starch until smooth, thicken juice with it. Add the fillets. Remove from heat.

  3. 3

    For the crumbles knead flour, whole nuts, 75 g sugar, vanilla sugar, 1 pinch of salt and butter in pieces to form crumbles.

  4. 4

    Divide the compote into four small moulds or one large mould. Sprinkle with crumbles. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 25 minutes. Let cool down a little. Whipped cream tastes good with it.

Nutrition Facts

KCAL
430 kcal
CARBS
53 g
FATS
19 g
PROTEINS
6 g