Fruit Desserts

Apple Shortcake (Ngarita's recipe) an adaptation of Nana Monicas

125 g butter

3/4 cup sugar

2 cups flour

2-3 apples peeled, cored and sliced

1 egg

2 tsp baking powder

1 tsp of powdered cloves

Cream butter and sugar
Beat in the egg
Mix flour and baking powder and then mix into butter mixture
Put Baking paper on a tray, roll out half of the mixture onto the paper
Place sliced apples on top of mixture, sprinkle with cloves
Roll out rest of pastry on Baking Paper and carefully lay on top of apples, peel off Baking paper
Bake 180 degrees for 25 minutes

Strawberry Tart (Maree's recipe)

1 pre rolled sweet pastry sheet

1 tub creme fraiche

1 small tub sour cream

1 tsp vanilla bean paste or scrape from vanilla bean

2-3 tbsp icing sugar

1 large punnet strawberries

3 tbsp strawberry jam

2 - 3 good lugs of Cointreau

Preheat oven to 180 degrees C
Roll out pastry sheet into flan loose bottom flan dish and bake blind (with rice or beans lined with baking paper) for 15/20 minutes until just cooked, (keep an eye on it)
Place creme fraiche, sour cream, icing sugar, vanilla paste in bowl and whip until combined.
When pastry is cool, spread creme fraiche mixture into flan.
Arrange with halved strawberries until tart is full.
Heat strawberry jam in microwave for 1 minute (until warm), strain through sieve and add cointreau or other light liquor to jam.
With a pastry brush, brush carefully over tart, leave to sit 30 minutes or longer.
Serve with lightly whipped cream or ice cream.

Roasted Summer Fruit with Mascarpone

Nectarines

Peaches

Plums

Apricots

Port or Brandy

Mascarpone

Vanilla Sugar

1 vanilla bean

1 cup castor sugar

Halve the stone fruit and place cut side up in a large oven proof dish
Sprinkle over some vanilla sugar
Pour some port or brandy over the fruit
Bake in oven 200 C for 20 minutes
Beat some vanilla sugar with the mascarpone
Serve with mascarpone

Vanilla Sugar

Scrape out the seeds in the vanilla bean
Add to the sugar
Chop up the bean and add to the sugar
Process in a food processor until fine granules

Macerated Strawberries

Strawberries

Creme Fraiche

1 cup sugar

4 Tbsp water

2 Tbsp Balsamic Vinegar

Put sugar and water in a small saucepan and heat until sugar has dissolved
Add balsamic vinegar and mix
Pour over hulled strawberries and sit for at least 15 mins
Serve with Creme Fraiche

Jane's Spiced Apple Cake

125g butter

can apple slices or 3 apples peeled, cored and sliced

1 cup sugar

1 egg

1.25 cups flour

1/2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg

1/2 cup walnuts

1/2 cup chopped dates (soaked in boiling water 10 mins)

Melt butter in pot
Add apples and egg - stir
Add dry ingredients and mix
Add walnuts and dates
Bake as ring cake or mini loaves or muffins
Bake at 150 C fan bake for 20 mins - time depends on size of cakes!
Serve with salted caramel sauce, whipped cream, custard or as a tea cake

Pennie's Eton Mess (Next door neighbour's recipe)

225g fresh or frozen raspberries

1/4 cup caster sugar

450g strawberries, hulled, quartered

150ml thick cream

150ml thick Greek yoghurt

4 (10g each) meringue nests, crumbled

scorched almonds

Place raspberries and sugar in a saucepan over very low heat for 5 minutes until the juices start to flow, then leave to cool.
Transfer to a food processor and puree until smooth. Pass through a sieve, discarding the solids.
Place strawberries in a bowl with the puree, cream, yoghurt and the meringue.
Fold everything together until just combined, then spoon into four glasses and serve immediately.
Add a scorched almond to the top
Look great in Wine glasses

Roasted Strawberries

16 small strawberries

2 tbsps maple syrup

1 tsp vanilla

Line a shallow baking tray with baking paper
Preheat oven to 180 C fan bake
Cut the stem end of strawberries
Place the strawberries, maple syrup and vanilla in a bowl and toss well to coat the fruit
Tip the mixture onto the tray, scraping in any syrup left behind
Adjust the berries so they are cut side down
Roast for about 15 minutes until the berries have softened but are still retaining their shape, cool on the tray

The berries can be roasted one day ahead.

Cover and store in a cool place, but not in the fridge.

Makes 2 cups

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