Roasted Orchard Fruits...

This has to be one of the simplest and most impressive puds when you have large groups of friends or family to entertain.


Serves 6

Preparation time: 10 minutes
Cooking time: 25-30 minutes

Ingredients
  • 4 pears, about 550 g in total, halved, cores scooped out with a teaspoon
  • 6 plums, about 350 g (12 oz.) in total, halved, stoned
  • 225 g (8 oz.) blackberries
  • 1 cinnamon stick, broken into large pieces
  • 8 cloves
  • 2-3 star anise, depending on size
  • 1 orange, juice only
  • 50 g (2 oz.) butter, diced
  • 50g (2 oz.) light muscovado sugar
Method
  • Arrange the pears, plums and blackberries in a roasting tin.
  • Sprinkle with the cinnamon, cloves and star anise.
  • Spoon the orange juice over, dot with the butter then sprinkle with the sugar.
  • Bake in a preheated oven 190°C (375°F) Gas Mark 5 for 20-25 minutes until lightly browned.
  • Serve hot spooned into bowls and topped with a scoop of vanilla ice cream or spoonful of crème fraiche, if liked.
Tip
Experiment with different fruits such as peaches and nectarines.

About this post -

Recipe and photo credit by Seasonal Berries

View Post

Rice Pudding With Marsala Poached Plums....


Ingredients

For the rice pudding
  • 1 pack of Carnation Rice Pudding instant dessert mix
  • 275 ml semi-skimmed milk
For the plums
  • 150ml (¼pt) Marsala wine
  • 1tsp arrowroot mixed with 1 tsp water
  • 150ml (¼pt) water
  • 25g (1oz) caster sugar
  • 9 plums, halved and stoned
  • 2 cinnamon sticks
Method
  • Preheat the oven to 180°C, 350°F, Gas Mark 4.
  • Mix together the Marsala, arrowroot, water and sugar.
  • Place the plums in a large ovenproof dish and pour over the Marsala mixture.
  • Add the cinnamon sticks and poach, uncovered, in the oven for about 40 minutes.
  • Turn the plums once during cooking.
  • Heat Carnation Rice Pudding instant mix with milk in the microwave or on the hob for 5 minutes, according to package instructions.
  • Leave to stand for 5 minutes.
  • Serve up a generous helping of rice pudding with the warm plums.
About this post-

Recipe and photo credit by- Carnation


View Post
Previous PostOlder Posts Home
BLOGGER TEMPLATES BY pipdig