Archive | April, 2012

Poached Pears

18 Apr

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Nothing beats a gorgeous pear…its actually my favourite fruit 🙂 that juicy, slightly fluffy flavour has my mouth watering in an instant. Have a go at these!

What you need:
6-12 ripe pears
1 orange juiced and zested
400ml Sauternes or any other medium sweet white wine
750ml water
55g honey
200g sugar
The juice of 2 lemons
1 vanilla pod
1 cinnamon stick
4 cloves

What you do:
1) Using a small sharp knife score a zig zag line at the top of the pear by the stalk and remove the skin in a downwards motion.
2) Remove the core using a melon baller or a corer.
3) Zest the orange into strips
4) Combine all the ingredients into a saucepan large enough to hold all the pears. Place over a medium heat until the liquid boils, then bring the temperature down to a simmering point. Leave to simmer for 10 minutes until the pears gets soft.

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5) place the pears in a bowl and leave to cool at room temperature, garnish with. The orange zest.

How easy is that?! And how gorgeous do they look?

Keep it delicious!

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Blood Orange Tart

15 Apr

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As summer approaches there’s nothing better than the citrusy flavour of blood oranges, that tart flavour is gorgeously refreshing and beautiful on a summers evening. Here’s how:

What you need:
200g caster sugar
3 blood oranges, juiced and zested
3 blood oranges, sliced
1 tbs orange blossom water
2 free range eggs
6 egg yolks
200g butter
25cm blind baked short crust pastry tart(cheat and buy one from the supermarket or make your own)
1tbsp Demerara sugar

What you do:
1) Pre-heat the oven to 180C.
2) Whisk the sugar, juice, zest, orange blossom water, eggs and egg yolks until combined.
3) Add in the butter and let it simmer over a Bain-Marie.
4) Stir for 10-15 minutes until the mixture combines and thickens.
5) Port the mixture into the baked tart and cover with cling film to stop a skin from forming.
6) Once the tart is cool, arrange the sliced oranges over the top.
7) Sprinkle over the Demerara sugar, using a cooks blowtorch blaze the sugared oranges on the top to form a caramelised glaze.
8) Serve with double cream.

Enjoy and keep it delicious!