Find Recipes for You!: Desserts

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Saturday, June 23, 2012

Apple Brown Betty Recipe

Find Recipes invites you to try Apple Brown Betty Recipe

Ingredients:
5 cooking apples, peeled, cored and chopped
100g/4oz butter
90g/3 1/2 oz Demerara or soft brown sugar
finely grated zest of 1 lemon
1/2 teaspoon ground cinnamon
pinch of ground nutmeg
225g/8oz fresh breadcrumbs

Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 1.2-litre/2pt ovenproof dish. Cook the apples with 15g/ 1/2 oz of the butter, 15g/ 1/2 oz of the sugar, the lemon zest, cinnamon and nutmeg for 10-15 minutes until the apples are soft enough to beat to a purée. Melt the remaining butter in a frying pan over a low heat, and add the breadcrumbs and remaining sugar. Toss until the crumbs are coated, and continue tossing while you fry the crumbs until they are golden brown. Spread one-third of the crumbs in the greased ovenproof dish, and add half of the apple purée in an even layer. Add another third of the crumbs and the remaining apple, then finish with a layer of crumbs. Bake in the oven for 20 minutes or until crisp and golden on top. Serve hot, either plain or with cream or ice cream.

Nectarines with Marzipan and Yogurt Recipe

Find Recipes invites you to try Nectarines with Marzipan and Yogurt Recipe

Ingredients:
4 nectarines
75g/3oz marzipan
75ml/3fl oz Greek-style yogurt
3 amaretti biscuits, crushed

Cut the nectarines in half, removing the stones. Cut the marzipan into 8 pieces, and press one piece into the stone cavity of each nectarine half. Preheat the grill. Spoon the Greek yogurt on top of the nectarines. Sprinkle the crushed amaretti biscuits over the yogurt. Put the fruits under the grill for 3-5minutes until the yogurt starts to melt. Serve immediately.

Thursday, June 21, 2012

Cappuccino Creams Recipe

Find Recipes invites you to try Cappuccino Creams Recipe

Ingredients:

550g/ 1 1/4 lb fromage frais
2 tablespoons finely ground espresso coffee
1 tablespoon icing sugar
17g/6oz dark chocolate, at least 70% cocoa solids), grated

Mix the fromage frais with the coffee and icing sugar. Spoon half of the mixture into eight individual ramekins or glass dishes. Sprinkle over most of the grated chocolate, and top with the remaining fromage frais mixture, sprinkling the last of the grated chocolate over the top. Chill until ready to serve.

Wednesday, June 20, 2012

Bananas with Hot Lemon Sauce Recipe

Find Recipes invites you to try Bananas with Hot Lemon Sauce Recipe

Ingredients:
15g/ 1/2 oz low-fat spread
2 teaspoons granulated sugar
15g/ 1/2 oz cornflour
grated zest and juice of 1/2 lemon
300ml/10fl oz low-fat
Greek-style yogurt
4 small bananas, sliced

Put the low-fat spread, sugar and cornflour in a saucepan. Make the lemon juice up to 150ml/5fl oz with water, and stir into the pan. Bring to the boil and cook, stirring, for 2 minutes. Divide the yogurt between four serving dishes, and add the banana. Spoon the hot sauce over, and serve immediately.

Friday, June 15, 2012

Gooseberry Cheese Cooler Recipe

Find Recipes invites you to try Gooseberry Cheese Cooler Recipe

Ingredients:
500g/1lb 2oz fresh gooseberries
finely grated zest and juice of 1 small orange
1 tablespoon clear honey
250g/9oz cottage cheese

Top and tail the gooseberries, and put them in a pan. Add the orange zest and juice, and cook gently, stirring occasionally, until the fruit is tender. Remove from the heat and stir in the honey. Purée the gooseberries and their juice in a blender or food processor until almost smooth. Allow to cool. Press the cottage cheese through a sieve until smooth. Stir half of the cooled gooseberry purée into the cottage cheese. To serve, spoon the cheese mixture into four serving glasses. Top each one with gooseberry purée, and serve chilled.

Thursday, June 14, 2012

Cherry Mousse Recipe

Find Recipes invites you to try Cherry Mousse Recipe

Ingredients:
1 egg
2 tablespoons powdered gelatine
1 tablespoon cornflour
150ml/5fl oz cranberry juice
225ml/8fl oz boiling water
450g/1lb fresh cherries, pitted
225ml/8fl oz low-fat
Greek-style yogurt
150g/5oz granulated sugar

Combine the egg, gelatine, cornflour, cranberry juice and 1 tablespoon cold water. Stir well to blend. Add the boiling water, and mix together thoroughly. Purée the cherries in a blender or food processor, add the gelatine mixture, yogurt and sugar, and blend until smooth. Chill for 4-6 hours to set. Blend again just before serving.

Tuesday, June 12, 2012

Green Fruit Salad Recipe

Find Recipes invites you to try Green Fruit Salad Recipe

Ingredients:
3 galia melons
100g/4oz green seedless grapes
2 kiwi fruit
1 star fruit
1 green dessert apple
1 lime
175ml/6fl oz sparkling grape juice

Cut the melons in half and scoop out the seeds. Keeping the shells intact, scoop out the fruit with a melon baller. Set aside the melon shells. Remove any stems from the grapes, and peel and chop the kiwi fruit. Thinly slice the star fruit. Core and thinly slice the apple, and put the slices in a bowl with the melon, grapes, kiwi fruit and star fruit. Thinly pare the zest from the lime, and cut into fine strips. Blanch the strips in boiling water for 10 seconds, then drain and rinse in cold water. Squeeze the juice from the lime, and sprinkle it into the fruit. Toss through gently. Spoon the prepared fruit into the melon shells, and chill in the refrigerator until required. Just before serving, spoon the sparkling grape juice over the fruit, and scatter it with the lime zest.

Dried Fruit Fool Recipe

Find Recipes invites you to try Dried Fruit Fool Recipe

Ingredients:
300g/11oz ready-to-eat dried fruit, such as apricots, peaches or apples
300ml/10fl oz freshly squeezed orange juice
250ml/9fl oz low-fat fromage frais
2 egg whites

Put the dried fruit in a saucepan, add the orange juice and heat gently until boiling. Reduce the heat, cover and simmer gently for 3 minutes. Cool slightly. Tip into a blender or food processor, and purée until smooth. Stir in the fromage frais. Whisk the egg whites in a bowl until stiff enough to hold soft peaks, then slowly fold into the fruit mixture until combined. Spoon into four stemmed glasses, then chill the fools for at least 1 hour before serving.

Monday, June 11, 2012

Fromage Frais with Hot Plum Sauce Recipe

Find Recipes invites you to try Fromage Frais with Hot Plum Sauce Recipe

Ingredients:
450g/1lb plums, halved and stoned
1 teaspoon granulated sugar
225g/8oz low-fat fromage frais

Put the plums in a pan with 2 tablespoons water, and cook very gently until the juice runs. Cover and stew over a gentle heat until tender and pulpy. Purée in a blender or food processor, and return to the pan. Add the sugar and reheat. Spoon the fromage frais into four individual dishes. Spoon the hot sauce over, and serve immediately.

Sunday, June 10, 2012

Passion Fruit and Apple Foam Recipe

Find Recipes invites you to try Passion Fruit and Apple Foam Recipe

Ingredients:
450g/1lb cooking apples
100ml/ 3 1/2 fl oz unsweetened apple juice
3 passion fruit
3 egg whites

Peel, core and roughly chop the apples. Put them in a pan with the apple juice. Bring the liquid to the boil, then reduce the heat and cover the pan. Cook gently, stirring occasionally, until the apple is very tender. Remove from the heat, and beat the apple mixture with a wooden spoon until it forms a fairly smooth purée. Cut the passion fruit in half, and scoop out the seeds and pulp into the apple purée. Stir to mix thoroughly. Put the egg whites in a bowl, and whisk until soft peaks form. Fold the egg whites into the apple mixture. Spoon the apple foam into four serving dishes. Leave to cool and serve cold.

Friday, June 8, 2012

Pineapple Wedges with Lime Recipe

Find Recipes invites you to try Pineapple Wedges with Lime Recipe

Ingredients:
1 pineapple, about 800g/ 1 3/4lb
1 lime
1 tablespoon muscovado sugar
1 teaspoon ground allspice

Cut the pineapple lengthways into quarters. Remove the hard core. Loosen the flesh on each wedge by sliding a knife between the flesh and the skin. Cut the flesh into slices, leaving it on the skin. Using a sharp-pointed knife, remove a few shreds of zest from the lime. Squeeze out the juice. Sprinkle the pineapple with the lime juice and zest, sugar and allspice. Chill for 1 hour and serve.

Monday, May 28, 2012

Poached Peaches with Ginger Recipe

Find Recipes invites you to try Poached Peaches with Ginger Recipe

Ingredients:
4 peaches, halved and stoned
125ml/4fl oz water
2 tablespoons lemon juice
1cm/1/2 in root ginger, peeled and grated
1 cinnamon stick
225g/8oz seedless white grapes, halved

Preheat the oven to 180°C/350°F/Gas mark 4. Put the peach halves skin side up in a baking dish. Combine 125ml/4fl oz water, the lemon juice, ginger and cinnamon stick, and pour over the peaches. Poach in the oven for 30 minutes. Remove from the oven and arrange the peaches on four dessert plates. Top with the cooking juices, add the grapes and serve immediately.

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Perfumed Pineapple Salad Recipe

Saturday, May 26, 2012

Perfumed Pineapple Salad Recipe

Find Recipes invites you to try Perfumed Pineapple Salad Recipe

Ingredients:
1 small pineapple
1 tablespoon icing sugar
1 tablespoon orange-flower water
100g/4oz fresh dates, stoned and quartered
225g/8oz strawberries, sliced fresh mint sprigs, to decorate

Cut the skin from the pineapple and, using the tip of a vegetable peeler, remove as many brown 'eyes' as possible. Quarter the pineapple lengthways, remove the core from each wedge, then slice. Lay the pineapple slices in a shallow serving bowl. Sprinkle with icing sugar, and drizzle the orange-flower water over. Add the dates and strawberries to the pineapple, cover and chill for at least 2 hours, stirring once or twice. Serve chilled, decorated with a few mint sprigs.

Fruit Fondue Recipe

Find Recipes invites you to try Fruit Fondue Recipe

Ingredients:
150ml/5fl oz hazelnut yogurt
1 teaspoon vanilla essence
1 teaspoon caster sugar
selection of fresh fruits for dipping, such as strawberries, satsumas, kiwi fruit, grapes, all cut into bite-size pieces

Beat the soft cheese with the yogurt, vanilla essence and sugar in a bowl. Spoon the mixture into a glass serving dish set on a platter. Arrange the prepared fruits around the dip, and serve immediately.

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Plum Filo Pockets Recipe

Friday, May 25, 2012

Lime Sherbet Recipe

Find Recipes invites you to try Lime Sherbet Recipe

Ingredients:
8 limes
75g/3oz caster sugar
pinch of salt
crushed ice, to serve

Squeeze the limes and pour the juice into a large jug. Add the sugar and salt. Stir until dissolved. Pour in 1.5 litres/2 1/2 pt water, and top up with plenty of ice to serve.

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Bacon and Smoked Oysters Recipe

Plum Filo Pockets Recipe

Find Recipes invites you to try Plum Filo Pockets Recipe

Ingredients:
100g/4oz skimmed milk
softcheese
1 tablespoon muscovado sugar
1/2 teaspoon ground cloves
8 large plums, halved and stoned
8 sheets filo pastry
sunflower oil for brushing
icing sugar, to dust

Preheat the oven to 220°C/425°F/Gas mark 7. In a small bowl, mix together the cheese, sugar and cloves. Sandwich the plum halves back together using a spoonful of the cheese mixture. Spread out the pastry, and cut into 16 pieces, each about 23cm/9in square. Brush one lightly with oil, and place a second diagonally on top. Repeat the process with the remaining squares. Put a plum on each pastry square, and pinch the corners together. Place on a baking tray. Bake for 15-18 minutes until golden, then dust with icing sugar. Serve hot.

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Strawberry Rose-Petal Pashka Recipe

Wednesday, May 23, 2012

Strawberry Rose-Petal Pashka Recipe

Find Recipes invites you to try Strawberry Rose-Petal Pashka Recipe

Ingredients:
350g/12oz cottage cheese
175g/6oz low-fat Greek-style yogurt
2 tablespoons clear honey
1/2 teaspoon rose water
275g/10oz strawberries
handful of unsprayed scented pink rose petals, to decorate

Drain any free liquid from the cottage cheese, and tip the cheese into a sieve. Use a wooden spoon to rub through the sieve into a bowl. Stir the yogurt, honey and rose water into the cheese. Roughly chop about half the strawberries, and stir them into the cheese mixture. Line a new clean flowerpot or a sieve with muslin, and tip the cheese mixture in. Leave to drain over a bowl for several hours or overnight. Invert the flowerpot or sieve onto a serving plate, turn out the pashka and remove the muslin. Decorate with rose petals and serve chilled.

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Apricot Fool Recipe

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Monday, May 21, 2012

Apricot Fool Recipe

Find Recipes invites you to try Apricot Fool Recipe

Ingredients:
2 tablespoons cornflour
300ml/10fl oz skimmed milk
15g/ 1/2oz low-fat spread
1/4 teaspoon vanilla essence
1/2 teaspoon granulated sugar
400g/14oz canned apricots in juice

To make the sauce, blend the cornflour with 2 tablespoons of the milk in a saucepan with a wooden spoon. Add the remaining milk, bring to the boil and cook for 2 minutes until thickened. Stir in the low-fat spread, vanilla essence and sugar. Leave to cool. Keeping half an apricot aside for decoration, purée the rest with the juice in a blender or food processor. Fold into the sauce. Spoon into individual glasses, and chill for 1 hour before serving.

Grilled Pink Grapefruit Recipe

Find Recipes invites you to try Grilled Pink Grapefruit Recipe

Ingredients:
2 pink grapefruit
1 teaspoon granulated sugar
4 scoops vanilla ice cream

Halve the grapefruit and cut round the edge of each, between the pith and the flesh. Separate the segments. Sprinkle each grapefruit with sugar. Put in ramekins to keep them fleshside up, and put on a grill pan. Grill for 2-3 minutes until starting to lightly brown. Put a scoop of vanilla ice cream on top of each, and serve immediately.

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