Lemon Creams

500 ml double cream
150 g sugar
100 g lemon juice

Heat the cream on the saucepan but don't boil.Scatter in the sugar,then bring to the boil,simmer for 3-4 min.
Remove the cream from the heat & add the lemon juice.
Strain the mixture through the sieve into a jug & divide between 6 ramekins.leave to set in the fridge overnight.
Serve with sliced bananas & passion fruit pulp.
Or roasted plums.
Or caramelized pears...

White Chocolate & Pear Tray Cake with Caramel Sauce

200 g butter
200 g white chocolate,chopped
3 eggs
250 g sugar
3 dl flour
2 tsp baking powder
6 pears,cut into small cubes
whole hazelnuts,handful

Melt the butter & pour over the chocolate while its still hot.Let it stand for a few minutes then stir util smooth.
In a separate bowl whisk the eggs & sugar until pale.
Mix together the flour & baking powder.
Add to the flour the butter & chocolate mix.
Stir in the eggs.
Last add the pears.
Pour the mixture over the prepared baking tray(covered with baking paper,not grease proof!).
Scatter the hazelnuts over.
Bake at 200C for 35-40 min.
Let the cake to cool before cutting & serving.


For Caramel Sauce:
1 tbsp butter
250 g sugar
600 ml milk
2 tbsp cornflour
few drops vanilla essence

Melt the butter in a small sauce pan,add the sugar & boil gently over low heat until the sugar starts to brown.Gradually add 500 ml milk to the sugar while stirring continuously.
Stir until lumps are dissolved .Take off the heat.
Mix 100 ml of milk with cornflour & stir slowly to the caramel sauce.
 Heat again until just starting to boil then remove from the heat & stir in the vanilla essence.

Rich,nutty,chewy,dense & gooey in the middle,crisp on the top!

Pear & Apple Jam with Raisins

4-5 pears,very ripe
3 apples
1 clementine
~100 ml sugar
handful of raisins

Peel,core & cut the pears & apples into the smaller pieces.
Peel & cut the clementine,make sure all seeds are out.
Put apples,pears & clementine into a small sauce pan,cover with water & boil until soft,add sugar.Add water if needed.Boil it for extra 1-2 min,take off the heat & blend.You can also press it throu the sieve.Add raisins,back to the heat,check the taste if you need more sugar or want to add some spice to your jam,cinnamon or ginger,maybe nutmeg,bring it to the boil ,take off the heat & spoon the jam into the jars(about2x250 ml jars).Close the jars airtight & keep in the fridge.

I had loads of pears waiting for somebody to eat them way too long,in some reason they are not too popular fruits in our family.So i had to use them up & now I got this beautiful spread for our sunday pancakes!Delicious & not too sweet,so the fruits can spoil your taste buds.

Pear & Blackberry Crumbles

4 pears,core & cut into ca 1 cm cubes

100 g sugar

250 g blackberries

1 lemon,juice

Topping:

200 g flour

100 g butter

100 g almond flakes

100 g sugar

1 lemon,rind,grated

1 orange rind,grated

Preheat the oven 200C .

Place the pears & blackberries into the buttered small ramekins or 1 large baking dish.

Sprinkle with lemon juice & scatter sugar all over.

Bake in the oven for 15-20 min.

Rub together the flour,sugar & butter using your fingertips until resembles breadcrumbs.Mix in the almond flakes.

Spoon the crumble over the fruit.

Bake for 20-25 min for ramekins or 40 min for big dish,until nice golden on top.

Serve hot with vanilla ice cream.

Another adventure in the mountains,at times it felt like we have to keep the head down..

Inviting little thing..

Just about to get ready for picking,cant wait!

I don't think they see people around there too often,so they took one good look at us.

Pears Helene with Raspberry Sauce

Vanilla ice cream
Raspberry Sauce from fresh raspberries & sugar

4 pears,peel,core,leave stalk on
250 g water
250 g sugar
vanilla extract
Boil the sugar & water until sugar dissolves,add vanilla extract to taste.
Place the pears into the syrup & boil ca 20 min until soft.
Lift the pears on to the plate to cool.

Chocolate Sauce:
100 g cocoa powder
200 g water
400 g sugar
pinch of salt
vanilla extract
100 g chocolate,chopped
Mix cocoa powder,sugar & water.Bring to boil for a few minutes,sprinkle in pinch of salt & vanilla extract for taste.Remove from the heat,add chopped chocolate,stir until completely smooth.
This sauce will store in the refrigerator for couple of weeks in the airtight jar.You can use it for different desserts & drinks,great to have.

Put onto the bottom of the each serving glass 2-3 tbsp chocolate syrup,you can add some brandy for a perfect kick.
On top of the syrup lift 1-2 scoops of vanilla ice cream.
Arrange the halved pears cut side down over the ice cream.
Spoon the raspberry sauce over.
Maybe some toasted almond flakes too(now im really pushing it:))

Pear,Banana & Passion Fruit Upside Down Chocolate Cake

1 banana,sliced
2 passion fruits,juice
3 small pears,sliced,seeds out
100 g butter,softened
100 g sugar
2 eggs
75 ml milk
75 g flour
50 g dark chocolate (75%),melted How to melt chocolate
1 tbsp vanilla extract
40 g cocoa powder

Heat the oven at 180C.
Line the 20 cm loose-based tin with baking paper.
Arrange pears & bananas over the bottom,sprinkle over the passion fruit juice.
Cream the butter & sugar.Gradually beat in eggs & milk with little flour.
Stir in the chocolate & vanilla,then remaining flour & sifted cocoa powder.
Spoon the mixture over the fruits.
Bake for 25-30 min,until ready.
Cool completely before turning it on to the serving plate covered with dusting sugar.Remove carefully the baking paper.