The Red Team plated up a delicious Apricot and Ginger Crumble with a Cardamom Custard
Preheat oven to 180C.
For the Cardamom Custard, place the cardamom pods into a mortar and pestle and crush gently to open the pods. Set aside.
Place the cream and cardamom pods and seeds into a small saucepan over a medium heat and bring to a simmer. Remove from the heat and set aside to infuse for an hour.
When ready to serve, strain through a fine sieve into a medium saucepan.
Add 300ml milk and return to a medium heat and bring to a simmer. Remove from the heat.
Meanwhile, place the egg yolks and sugar into the bowl of an electric mixer fitted with a whisk attachment and whisk until thick and pale in colour.
While whisking, slowly add half of the warm cream and milk mixture to the egg mixture and whisk to combine.
Pour the egg mixture into the saucepan of warm cream and milk and whisk together to combine.
Combine the cornflour with the remaining 25ml milk and whisk with a fork until well combined. Whisk into the egg and milk mixture. Place the saucepan over a low medium heat and stir with a silicone spatula until thick and starting to bubble.
Remove from the heat and pour the custard through a fine sieve into a serving jug. Cover surface with cling film to prevent a skin forming. Set aside.
For the Apricot Filling, place dried apricots into a medium bowl and cover with warm water. Set aside on the bench to rehydrate and soften, about 20 minutes. Drain thoroughly and return to the bowl.
Meanwhile, place the fresh apricots into a medium saucepan along with 2 cups of water, the orange juice, honey, sugar and ginger. Place over a medium heat, cover and simmer gently until the apricots have softened but still maintain their shape, about 10-15 minutes. Remove from the heat.
Using a slotted spoon, remove the cooked apricots from the cooking liquid and combine with the rehydrated dried apricots and stir gently to combine.
Return the cooking liquid to a medium heat and simmer until reduced to a thick syrup.
Pour the syrup over the apricots and stir through. Transfer to a deep 22cm diameter pie dish to cool.
For the Ginger Crumble Topping, place the slivered and flaked almonds into a medium frypan. Place over a low medium heat and stir until golden and toasted. Transfer the almonds to a plate to cool.
Place the flour, brown sugar, baking powder, ginger and salt, to taste into a medium bowl and stir until combined. Add 80g of the butter to the bowl and rub into the flour mixture using fingertips until the mixture resembles coarse breadcrumbs and some larger chunks of butter remain. Stir in the cooled almonds.
Once the apricot filling has cooled slightly, sprinkle the crumble mixture evenly over the filling. Dice the remaining butter and arrange over the crumble mixture and bake until the crumble is cooked through and is golden brown and crunchy on top, about 25-30 minutes.