To make the dehydrated orange slices, preheat your oven to 90C/70C Fan/Gas 1, or as low as it will go. Spread the orange slices on a wire rack and dehydrate for 2 hours until completely dry. Store in an airtight container until ready to serve.
To make the ice cream, warm the milk and sugar in a saucepan to dissolve the sugar. Lightly whisk the egg yolks in a large bowl, then pour the milk over the egg yolks, whisking continuously until the mixture is well combined. Transfer the mixture back to the saucepan and cook gently until thickened. Pour in the cream and strain to remove any lumps. Add the liqueur to taste and stir in the marmalade. Transfer to an ice-cream maker and churn according to the manufacturer’s instructions, until thick and smooth.
To make the crumble topping, preheat the oven to 200C/180C Fan/Gas 6. Mix all of the dry ingredients together in a large bowl. Gradually add the butter, bit by bit, rubbing in with fingertips and thumbs to create a crumb consistency. Spread the crumble over a baking tray and cook for 25–30 minutes. Leave to cool and break into crumbs.
To make the filling, heat the butter, vanilla seeds and sugar in a saucepan and cook to make a light caramel. Stir in the apples, orange juice and zest. Cook gently until just soft. Try to keep the apple pieces with some shape, rather than disintegrated.
Assemble the crumble in four serving dishes (or one large dish if you prefer), adding the filling and topping with the crumble mixture. Decorate with dehydrated orange slices and serve with the ice cream.
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