This is a Mammee Apple/Zabricot or Mammisiporte. It’s large, yielding fruit off the large seeds, anywhere plus or minus 600g (21oz), grows on a huge tree and has a sweet mellow taste. I’ve made this season, Zabricot chutney, curried lentils with Zabricot and now this. A friend told me recently that she likes it best fresh with a splash of Angostura bitters. I plan to try that next.
This is a bunch of plantain, which although it looks like a banana, must be cooked. It also has a sweet and mellow taste and I thought the two fruit would play nicely together in this dish. I was right.
Mammee Apple Dessert – Serves 8
500g (18 oz) Zabricot/Mammee Apple/Mammisiporte cut into small chunks
1 plantain (180g, 6 oz) cut into small chunks
1 tsp cinnamon
1/4 tsp ground cloves
2 tbsp coconut sugar
120g (4oz) fresh grated/chopped coconut
120g (4oz) coconut sugar
120g (4oz) grounds almonds/almond flour
75g (2.5oz) melted butter
full fat plain yogurt for dolloping
You could use regular sugar if you wanted as I’m aware coconut sugar isn’t a regular thing in the pantry cupboard. Try using a bit less and know that you will lose some of the the earthy/nutty taste that the coconut sugar imparts.
Mix all the filling ingredients and spread evenly in a casserole dish.
Mix the dry topping ingredients together first and then blend in the butter. Carefully spread over the top as it requires a bit of love and attention to do evenly.
Bake at 180ºC (350ºF) for 25 to 30 minutes depending on your oven. You won’t get crispiness as this is a sweet and sticky desert, but what I did was check an exposed piece of fruit for doneness.
I served ours with a dollop of full fat, plain, organic yogurt, which was a divine contrast with the sticky sweetness of the dessert.