I will be quick today. I have to go somewhere and I don’t have much time for stories. I just want to tell you that this is a very easy and quick dessert, loved by everyone and the source of it is a card named ‘Delicious Meals Made Easy’ from London, in the time when London found out that it would host the Summmer Olympic Games.
Preparation: 15 minutes
- 1 tbsp orange juice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 284 ml (10 fl oz) pot of double cream
- 275 g (10 oz) natural yogurt
- 450 g (1 lb) fresh raspberries (or frozen ones, defrosted, but I don’t recommend)
- 100 g (4 oz) plain chocolate mini flakes, lightly crushed
- 4 mint sprigs to decorate
- In a bowl, mix together orange juice, ground cinnamon and nutmeg. Set aside. Whip cream in a bowl until stiff peaks form. Stir in yogurt and orange juice mixture.
- Put three-quarters of the raspberries in a food processor or blender. Process until smooth. Using a spoon, press the purée through a fine sieve into a bowl. Discard seeds.
- Divide half the cream mixture between 4 dessert dishes. Pour half raspberry purée over the mixture in the dishes. Gently swirl through the 2 mixtures to create a marbled effect. Sprinkle over half the chocolate flakes.
- Top with the remaining cream mixture, raspberry purée and chocolate flakes. Put remaining whole raspberries on top. Decorate with mint sprigs and serve at once.
Posted in Desserts, F word, Vegetarian
Tagged cinnamon, Delicious Meals Made Easy, Dessert, dessert recipe, double cream, easy recipe, mint leaves, nutmeg, orange juice, plain chocolate, raspberry, raspberry dessert, raspberry dessert recipe, yogurt
I was thinking of this title and it came to me to search on the internet. And I found a poem name like this that I think it describes perfectly the feeling one goes through, while eating a peach. Click An Ode To Peaches and see what I am talking about.
And coming back to the recipe, here are a few words about it. It is a Bulgarian recipe from “The Practical Encyclopedia of Easteuropean Cooking” 1999 and it is delicious and fun to make. The contrast between the hot peach and cold whipped cream awakens your senses. This reminds me of Poires Belle Helene, where you also have a similar texture, with cold cream and ice-cream and warm peaches. If you like cold peaches than it is a healthier alternative of an ice-cream on a hot summer day.
- 40 g (1 1/2 oz, 3 tbsp) unsalted butter
- 6 firm ripe peaches, washed
- 12 whole cloves
- 90 g (3 1/2 oz, 1/2 cup) vanilla sugar
- 45 ml (3 tbsp) brandy or dry white wine (optional)
- pistachios, mint leaves and a little sifted icing sugar, to decorate
- whipped cream, to serve
- Preheat the oven to 180°C, 350°F, Gas Mark 4. Spread half the butter around an ovenproof dish, making sure both side and base are well coated.
- Halve the peaches and remove the stones. Place the peaches skin side down in the dish. Push a whole clove into the center of each peach half.
- Sprinkle with the sugar and dot the remaining butter into each peach half. Drizzle over the brandy or wine, if using. Bake for 30 minutes, or until the peaches are tender.
- Serve the peaches, hot or cold, with freshly whipped cream, pistachio nuts and sprigs of mint and sprinkle with a little icing sugar.
Posted in Desserts, English, F word, Vegetarian
Tagged baked peaches, baked peaches recipe, brandy, clove, dry white wine, fruit recipe, mint leaves, peaches, peaches recipe, pistachios, summer fruit recipe, The Practical Encyclopedia of Easteuropean Cooking, whipped cream