Pear, Apricot, & Ginger Crumble with Cardamom Goat Cheese Ice Cream

Pear, Apricot, & Ginger Crumble

(recipe adapted from Flavours magazine)


7 pears, peeled, cored and cubed

2 apples, peeled, cored and cubed

1/4 Cup dried apricots, diced

1/4 Cup candied ginger slices, diced

1 Cup hot water

1/2 Cup butter, melted

1/2 Cup brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamom

1 Cup rolled oats

1/2 Cup brown sugar

1/2 Cup butter


  • Soak the dried apricots and candied ginger in the hot water so that they soften and plump up (¬10 minutes).
  • In a mixing bowl, combine the pears, apple, first measure of butter, and the first measure of brown sugar.
  • Drain and discard the water from the apricots and candied ginger, and add them to the mixing bowl.


  • Sprinkle the cinnamon, nutmeg, and cardamom over the fruits, and stir everything together to finish the filling. Set aside while you prepare the crumble.
  • In a small mixing bowl, cut the butter into the rolled oats and second measure of brown sugar. This mixture should form a sticky rubble.
  • Put the fruit filling into a casserole dish, and sprinkle the crumble over top.


  • Bake in a 350º F oven for 45 minutes.

Cardamom Goat Cheese Ice Cream

(also adapted from Flavours Magazine)

2 Cups milk

1 tsp ground cardamom

1 Tbsp vanilla

1 Cup sugar

3 egg yolks

150 g goat cheese, crumbled

1/4 tsp salt

1 1/2 Cups whipping cream


  • In a saucepot, scald the milk. Remove from heat and add the cardamom and vanilla, letting the mixture steep for 10 minutes.
  • While you are waiting, combine the sugar and egg yolks together in a small bowl. Whisk until the sugar is thoroughly dissolved. (It is not neccessary to achieve true ‘ribbon stage’ because the air incorporation isn’t needed, but we want to minimize the risk of the egg yolk going grainy when it gets added to the hot dairy.
  • Stirring quickly, pour a small portion (¬1/4) of the hot milk into the egg yolks to temper. Then pour the yolks into the remaining milk, stirring to combine.
  • Return the saucepan to low heat, stirring attentively until the mixture starts to thicken.
  • Turn off the heat, and add in the crumbled goat cheese, whisking until smooth.
  • Stir in the salt and heavy cream.
  • Age the ice cream mix for at least 4 hours to let the flavours develop, before pouring the contents into your ice cream maker and following the manufacturer’s instructions.


Serve these two together. You’ll be happy you did!