This simple recipe combines the apples’ fine flavour and the sweet taste of the muscat wine. Serve on its own or with vanilla ice cream.
Nectarines are firmer than peaches and do not need to peeled, a bonus when preparing this dish. They are great when baked or grilled. Baking, brings out their flavor and turns the flesh crunchy and juicy. Serve with vanilla ice cream or a dollop of Mascarpone.
Maçãs com Geleia de Marmelo, an oldtimer from the Minho Region, Portugal’s fruit and vegetable garden. Crème Fraîche or vanilla ice cream will go well with this dessert.
One of the most common types of pastry is shortcrust pastry. It is used for both sweet and savory pies, tarts, pasties and quiches. The only difference is this: For savory pies and quiches use a pinch of salt, for sweet pies use sugar.
Mousse d’Apricots, a fragrant, light dessert based on a recipe I got from friends in the South of France. While fresh apricots are enjoyed in season, a great deal of it is dried for use throughout the year. I use dried ones and serve it with Crème Fraîche or Mascarpone.
One can hardly go wrong with a rhubarb apple crumble for dessert. It is comfort food from way back, a nostalgic reminder of one’s childhood. You get the best rhubarb in spring and early summer. Choose stalks that are upright and glossy with pale yellow leaves. Stalks that have a tired look and bend easily are old.