Recipe: Cranberry Poached Pears

I had quite a few fresh cranberries left over after Christmas this year and wanted to use them in a way that celebrated their wonderful pink colour.

Whilst I love using fresh cranberries in my baking, making muffins, breads and cakes etc., I decided that I wanted to ring the changes a little and use them in a dessert instead. I also wanted a dessert that was lighter than the often rich and stodgy desserts regularly eaten over the festive season. These Cranberry Poached Pears fit the bill perfectly and along with tasting delicious were also incredibly simple to make.

Cranberries can be quite sour so I sweetened them with a little sugar and simmered them to make a syrup into which I place some peeled and cored pears. I gently poached the pears for twenty minutes until just cooked before removing them from the poaching liquid which I then strained and reduced to thicken slightly. Really the only work involved was peeling the pears and checking on the poaching pears occasionally.

INGREDIENTS:

200g fresh (or frozen) cranberries

125g caster sugar

1 star anise

1 cinnamon stick

The peel and juice of 1 orange

700ml cold water

6 slightly under-ripe pears peeled and cored but try to leave the stalks intact

METHOD:

1. Put all the ingredients, except the pears in a medium-sized deep saucepan and place over a moderate heat. Slowly bring up to simmering point and allow to bubble gently , stirring occasionally until the sugar has dissolved and the cranberries have started to pop and soften.
2. Gently place the pears into the cranberry poaching liquid so that they are submerged. If you have enough room place them snugly side-by-side so that just the stalks are pointing up. Poach in the simmering water for 20-30 minutes or until the pears have softened but not too much – they should still have some texture.
3. Remove the pears with a slotted spoon and place in a clean bowl.  Strain the poaching liquid through a sieve into a clean saucepan and place over a high heat. Discard any solids including the orange peel and spices that collect in the sieve. Allow the poaching liquid to bubble and reduce by half over a high heat and then pour on top of the pears in the bowl.
4. Allow to cool to room temperature and then over and refrigerate overnight before serving. The pears are lovely with served with a little lightly whipped double cream or a scoop of vanilla ice-cream

Serves 6.

 

       

Recipe: Blackberry & Damson Meringue Roulade

The ability to make meringue is one of the key skills in any home cook’s repertoire and once you have mastered it you will be whipping up all manner of delectable desserts. Think Pavlova, Queen of Puddings etc. I also like to make meringue roulades which always look stunning. I must have made hundreds of pavlovas and meringue roulades over the years and they still remain the most requested thing that I cook or bake.

INGREDIENTS:

Meringue Roulade:

4 large egg whites

225g caster sugar

50g flaked almonds

Damson, Blackberry & Port Compote:

6-8 damsons, stoned and chopped into 3cm chunks

150g fresh (or frozen) blackberries

50g caster sugar

50ml port

To Finish:

A little icing sugar

250ml fresh cream, whipped

 

METHOD:

Meringue Roulade:

1. Preheat the oven to Fan Oven to 180C/Fan Oven 160C/Gas Mark 4.
2. Line a large swiss-roll tray/tin (33cm x 24cms approximately with non-stick baking parchment and set aside.
3. Place the egg whites into a large spotlessly clean mixing bowl and using a hand-held electric mixer beat until the mixture forms stiff peaks.
4. Add in the sugar gradually, mixing well after each addition to create a stiff and glossy meringue.
5. Spread the mixture into the prepared tray and sprinkle over the flaked almonds.
6. Bake in the preheated oven for 20 minutes until lightly browned and then remove and allow to cool in the tin.

Damson, Blackberry & Port Compote:

1. Place all the ingredients in a small saucepan over a moderate to low heat and heat until the sugar has dissolved. Increase the heat marginally an cool until the mixture reduces slightly and becomes jammy (about 10 minutes or so). Remove from the heat and set aside to cool completely.

To Finish:

1. Upturn the cooled meringue roulade onto a large sheet of non-stick baking parchment dusted with icing sugar so that the almond side is facing down.
2. Spoon over the cooled compote and spread out evenly. Spread the freshly whipped cream on top of the compote.
3. Roll up the roulade from one short end to the other in one fluid motion using the baking parchment to assist.  Carefully transfer the roulade to a serving plate and refrigerate for half an hour before serving.

Serves 8-10.

 

Recipe: Fudgy Chocolate Brownie with Homemade Popcorn Ice-Cream and Toffee Popcorn

This is totally sinful and I make no apologies for it because once-in-a-while we all need something a little naughty and self-indulgent.

 

It may sound hard to believe but I can take or leave chocolate and tend to gravitate towards citrus or fruit desserts instead. Having said that, I have always been partial to chocolate brownies and spent many happy hours in my kitchen trying to perfect a recipe for what I consider to be the ultimate brownie; one with an intensely chocolaty taste and a chewy, almost fudgy, centre. These brownies do use quite a lot of sugar, so make sure to counterbalance this with a good (slightly bitter) dark chocolate. The other key thing is not to over-bake the brownies. If they still seem slightly unset in the middle at the end of the baking time, they are probably ready because they will continue to cook and set as they cool.

 

I have also included my recipe for popcorn ice-cream which is an amalgamation of various recipes that I came across on the internet. To make it, I experimented using freshly popped corn and – horror of horrors – butter-flavoured microwave popcorn and without a doubt, the microwave popcorn made the best ice-cream. As such, I would recommend putting all preconceptions aside and doing the same. My state-of-the-art ice cream maker was irreparably broken a few months back and as a stop-gap I bought an inexpensive ice-cream maker from Lidl… and I love it! Ever since I acquired it I have been experimenting with different and unusual flavours of ice-cream/sorbet. This popcorn ice-cream is definitely one of my favourites.

 

INGREDIENTS:

 

Chocolate Brownies:

265g chocolate (minimum 70% solids)

225g butter

430g caster sugar

150g plain flour

20g cocoa powder

4 large eggs, lightly beaten

 

Popcorn Ice-Cream:

320ml double cream

240ml milk

1 bag of butter-flavoured microwave popcorn, made according to instructions

4 egg yolks

100g caster sugar

A pinch of sea salt

 

Toffee Popcorn:

50g popcorn kernels

1 tblsp vegetable oil

50g light brown muscovado sugar

2tblsp golden syrup

50g butter

A pinch of salt

 

METHOD:

 

Chocolate Brownies:

1. Preheat the oven to 170C/Fan oven 150C/Gas Mark 3. Line a 35cm x 24cm x 5cm baking tray/tin with non-stick baking parchment and set aside.
2. Put the chocolate and butter in a heatproof bowl and set over a pan of lightly simmering water making sure that you do not let the base of the bowl touch the bubbling water. Stir the chocolate mixture occasionally.
3. Remove the bowl once the chocolate has melted and add the sugar, stirring well until fully incorporated.
4. Sieve the flour and cocoa powder together and stir into the chocolate mixture making sure that no ‘pockets’ of dry ingredients remain. Lastly add the eggs and stir these in so that they too, are thoroughly incorporated. Pour the mixture into the prepared tin and level the surface with a spatula. Bake in the preheated oven for 35-40 minutes or until the brownies are flaky on top but still a little squidgy in the centre.
5. Remove from the oven and allow to cool completely before cutting into 24 squares.

Makes 24.

 

Popcorn Ice-Cream:

1. Place the cream and milk in a medium-sized saucepan over a moderate heat and bring up to the boil over a moderate temperature. Remove from the heat and add the bag of popcorn. Set aside and allow to steep for 60-90 minutes to infuse the popcorn flavour into the cream/milk.
2. Strain the popcorn mixture through a fine-mesh metal sieve into a clean saucepan. Press the popcorn firmly against the sieve with the back of a metal spoon to extract as much of the cream/milk as possible and set aside.
3. Place the eggs and caster sugar in a bowl and whisk together until well combined.
4. Separately bring the popcorn cream mixture up to the boil and remove from the heat. Pour the warm cream mixture onto the eggs whisking all the time and then return everything to the saucepan and set over a moderate-to-low temperature. Stir continuously (about 15-20 minutes) until the mixture thickens and forms a custard. Add the salt and remove from the heat. Allow to cool completely before refrigerating for a couple of hours.
5. Churn the popcorn custard in an ice-cream maker according to the instructions.

Makes 600ml approximately.

 

Toffee Popcorn:

1. Heat the oil in a large saucepan over a moderate-to-high heat and add the popcorn, swirling the pan to make sure that the popcorn kernels are coated in oil. Cover with a tight fitting lid. The popcorn will start to pop… quite furiously at first before slowing down. Once it starts to slow down, take the saucepan off the heat.
2. Meanwhile place the sugar, golden syrup and butter in a medium-sized saucepan over a high heat for 2-3 minutes, stirring constantly until the sugar dissolves and a dark golden toffee forms. Tip in the popcorn and stir so that it so that it is all coated in toffee. Tip the popcorn out into a single layer on a parchment-lined baking tray, separating out the popcorn as much as you can, and allow to cool.

 

To serve:

1. Place a warm brownie on a plate and top with a scoop of ice-cream and a handful of toffee popcorn. Add a drizzle of chocolate sauce or some salted caramel sauce if desired.

Recipe: Plum Frangipane Tart with Buttermilk Ice-Cream

Frangipane tarts are so versatile and can be adapted to use whatever fruits are in season. Stone fruits work particularly well, as do pears, apples and soft fruits like raspberries. You can also use other ground nuts in place of the ground almonds in the frangipane filling to complement the fruit that is used. A particular favourite of mine is ground hazelnuts with pears. I am keeping it simple here and using a classic almond frangipane topped with sliced plums.

The thing that I love most about this tart is the fact that the pastry does not require blind-baking beforehand; the filling goes into the unbaked pie shell which makes life incredibly easy.

 

I have also included my recipe for buttermilk ice-cream which is lovely and refreshing and something a little different.

 

INGREDIENTS:

 

Plum frangipane tart:

Pastry:

175g plain flour

50g icing sugar

100g butter, cubed

1 large egg yolk

1tblsp water

Frangipane:

125g butter, softened

125g caster sugar

125g ground almonds

2tblsp plain flour

1tblsp Amaretto (optional)

To finish:

5 plums, stoned and halved and then cut into quarters

 

Buttermilk Ice-Cream:

250ml double cream

4 large egg yolks

115g caster sugar

250ml buttermilk

100ml crème fraîche

A squeeze of fresh lemon juice

 

METHOD:

 

Plum frangipane tart:

Pastry:

1. Sieve the flour and icing sugar together into a large mixing bowl. Add the cubed butter and rub into the flour and icing sugar using your fingertips until the mixture resembles fine breadcrumbs.
2. Make a well in the centre and add the egg yolk and water. Mix using a fork until the mixture comes together to form a dough. Turn out onto a lightly floured work-surface and knead briefly. Form into a ball. Wrap in cling-film and refrigerate for at least 30 minutes in order to give the pastry a chance to relax.

Frangipane:

1. Place, the butter and caster sugar into a mixing bowl and, using a hand-held electric mixer, beat together until light and fluffy. Add the ground almonds and mix until fully incorporated. Mix in the eggs and then add the flour and Amaretto and mix these through also. Set aside until required.

To finish:

1. Preheat the oven to 180C/Fan Oven 160C/Gas Mark 4. Roll the pastry out thinly on a clean lightly floured work surface and use to line a 20-23cm round fluted tin with removable base or an oblong tranche tin.
2. Spoon the frangipane into the pastry shell and smooth it out to the edges in an even layer with a spatula. Arrange the sliced plums on top of the frangipane.
3. Bake in the pre-heated oven for 35-40 minutes until golden brown and the frangipane has risen slightly and feels spongy to the touch.
4. Remove from the oven and allow to cool to room temperature before serving.

Serves 8.

 

Buttermilk Ice-Cream:

1. Place the cream in a medium-sized saucepan and bring up to boiling point and then immediately remove from the heat.
2. Meanwhile whisk the egg yolks and sugar together in a medium sized bowl until well mixed together. Gradually pour the hot cream onto the egg yolk mixture, whisking continuously.
3. Return the mixture to the saucepan and place over a low-to-moderate heat. Stir constantly (about 10 minutes) until the mixture has thickened enough to coat the back of a spoon. Strain the mixture into a clean bowl and allow to cool to room temperature.
4. Add the buttermilk, crème fraîche and lemon juice and mix everything together. Refrigerate until cold and then churn in an ice-cream maker according to the instructions.

Makes 750-800ml approximately.