Poached Apricots with Rosewater
Serve: 4; fat per serving: 0
Ingredients:
100 g / 4 oz superfine sugar
800 g / 1 lb 12 oz apricots, halved and stoned
several drops rosewater
Greek yogurt
a handful of pistachios, coarsely chopped (to decorate)
Preparation:
In a large pan with 300 ml / 1/2 pint water, add in the sugar.
Heat on low until the sugar is fully dissolved. Place the apricots in the syrup and allow to simmer for about 20 minutes until it becomes soft.
Remove from the heat and add in the rosewater. Allow to cool to the room temperature.
Divide into four serving glasses. Spoon over the yogurt and topped with the pistachios to decorate. Ready to serve.
Warm Winter Fruit with Chestnuts
Serve: 4; fat per serving: 1 g
Ingredients:
2 wide strips orange rind
70 g / 2 1/2 oz muscovado sugar
1 vanilla pods, split lengthways
70 g / 2 1/2 oz dried apricots
70 g / 2 1/2 oz dried cherries
95 g / 3 1/3 oz cooked chestnuts
mascarpone, to serve
Preparation:
Prepare a pan of 140 ml / 4 2/3 fl oz water. Put in the orange rind, sugar and vanilla.
Bring the mixture to a boil, stirring frequently, until the sugar is fully dissolved. Add in the apricots, cherries and chestnuts.
Simmer for about 8-10 minutes, uncovered, until the syrup is a little thickened. Remove from the heat and allow to cool to room temperature.
Topped with some mascarpone to serve.
Spiced Rhubarb Trifles
Serve: 4; fat per serving: 10 g
Ingredients:
pinch of ground ginger
540 g / 19 oz can rhubarb
500 g / 17 1/2 oz tub custard
6 ginger nut biscuits, crushed
Preparation:
Combine the rhubarb and ginger. Divide the mixture among the serving glasses.
Spoon the custard over. Sprinkle the biscuits over the top and serve.
Fruity Yorkshire
Serve: 4; fat per serving: 7 g
Ingredients:
2 x 400 g cans fruit in syrup, drained
50 g / 2 oz superfine sugar
85 g / 3 oz all-purpose flour
3 eggs, beaten
300 ml / 1/2 pint fresh milk
icing sugar, to dust
Preparation
Preheat the oven to 220°C / 425°F.
Place the fruit in a baking dish and spread it nicely.
In a bowl, mix the sugar and flour, then make a well in the middle.
Stir in the egg, then pour in the milk carefully until you get the consistency of pouring cream.
Transfer the batter over the fruit. Put in the oven to bake for approximately 25 minutes. Make sure it is set and golden in color.
Dust with a little icing sugar. Ready to serve.
