Fruit

A Mere Trifle?

A mere trifle?

A Trifle fit to grace your Christmas table – Ginger and Poached Pear Trifle with Muscovado Custard and Syllabub Cream.

Ginger and Poached Pear Trifle with Muscovado Custard and Syllabub Cream

This is no mere trifle I can assure you. Even those of  you usually distressed by  the very thought of a trifle will find comfort in this rendition (apologies to Pascal, Pensee no. 136 (Pascal 1932)).   Continue reading

Muscovado Pavlova with maple cream, poached plums, fresh figs and blackberries, topped with maple caramelized pecans

IMG_4504 Muscovado Pavlova with Poached and Fresh Fruits.

Comfort, generosity and togetherness are the themes for Christmas 2017. Encapsulating these ideas perfectly , this sumptuous dessert is a joy to behold and to eat.  Warmth of flavour is its storyline, provided by the two varieties of muscovado sugar in the soft mallowy meringue; the vanilla, winter spices and bay leaves in the red wine poaching syrup; and the addition of maple syrup to the sweetened cream topping. Continue reading

Two Autumn Tarts, and an explaination for my long absence!

Autumn seems to have arrived early this year – the hedgerows are burgeoning with black berries and orchard trees are heavy with soft fruits and early apples begging to be picked.  There is a limit to how much of this gorgeous produce one can consume while its fresh, so it is a busy time of year for cooks in the kitchen as we turn the excess into chutney, jams and jellies. I also like to make fruit pies that can be prepared for freezing and cooking later. It makes for very easy entertaining throughout the late autumn and winter months.

Here are two of my favourite recipe: 1: Fig Tart with Brown Sugar Frangipani and Spelt Pastry. 2: Apple, Pear and Blackberry Open Pie with a Dark Muscovado and Allspice Streusel Topping.   Continue reading