Archive | April, 2012

Poached Pears

18 Apr


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.

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!

Blood Orange Tart

15 Apr


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!