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Puddings

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Qwaaafi 'n' Breakfast in New Yoik. You know what I really love to do in the morning?

Qwaaafi 'n' Breakfast in New Yoik

I love grabbing an iced bucket of coffee and strolling around the streets of New York. I’m staying at a friend’s house in Greenwich Village, which happens to be within stumbling distance of a great coffee shop. So great in fact, you could say it’s the bee’s knees. (And you should because that’s its name.)

Spring has finally sprung in New York (I brought it with me from London, and you are welcome New Yorkers). Awash with coffee I made my way to Jack’s Wife Freda for some proper sustenance. Which I found in the form of wonderfully runny eggs. We shared poached eggs with grilled tomato & haloumi. (What did the cheese say when he looked in the mirror? A combination I wouldn’t have thought to put together, that works exceptionally well.

And green shakshuka. Perfect for mopping up with the challah toast (a bit like brioche but not as sweet). And a spot of tea for The Londoner, of course. But all that changed when I found an excellent loitering spot. Honey Roast Peaches. This is the ultimate summer pudding.

Honey Roast Peaches

A glorious combination of fresh peaches, buttery honey sauce topped with cool marscapone cream and toasted almonds. To serve four hungry guests (or eight slightly more refined guests) you'll need: 4 Peaches, Butter, Honey, 250g Marscapone, 150ml Double cream, 1tsp Vanilla extract, Flaked almonds Pre-heat your oven to 180C/350F and slice your peaches into halves, removing the stones as you go. Place the halves into a baking tray and top each with a little knob of butter. Drizzle honey over the top. Pop them into the oven for about 20mins. Pop a peach onto a plate, spoon some of the sauce from the pan over the top, smother in marscapone cream & sprinkle with almonds. For a casual pudding for friends and family I recommend two halves each, for dinner party guests I think one half is probably enough and it looks more refined.

For real summer decadence, enjoy in the garden with a cold glass of champagne. Rhubarb crumble. Luxury individual trifle.

Chocolate

Strawberry cheesecake pots recipe. Peaches in Port Wine Sauce Recipe - Melocotones en Oporto. When summer fruits like peaches are at their peak, make this easy dessert recipe.

Peaches in Port Wine Sauce Recipe - Melocotones en Oporto

Simply peel and simmer fresh peaches in port wine and sugar. Serve warm or cold with the port wine sauce drizzled over the top. One variation that is popular in Spain is to serve the peaches with a bit of sweetened mascarpone cheese. Using firm fruit, you can make these poached peaches ahead, cover tightly and store for a few days in the refrigerator until you are ready to use. Remember to be sure to use firm peaches, and not overcook them, so that they stay intact. Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Yield: 4 Servings Ingredients: 4 large, ripe, firm peaches24 oz (710 ml) port wine6 tbsp sugar2 oz (60 ml) brandy1 cinnamon stick8-10 cups water Preparation: Peel the peaches. Place peaches in a pan just large enough for them to fit. Bring the liquid to a boil, then reduce heat and gently simmer until peaches are cooked - 20 to 30 minutes, depending on the firmness of the peaches. Two-ingredient maple soufflé.

I know, I know.

two-ingredient maple soufflé

You read that post title and thought to yourself, Katy is clearly messing with us this morning. And then you thought, Seriously, Katy? You got us all excited for what is obviously some kind of very cruel joke, because who on this planet can craft a soufflé out of two ingredients? Well, I can. And I thought I’d share the recipe with you, but if you’re going to be like that, I’ve changed my mind. But… I suppose if you really want it that much. It sounds weird to pair eggs with maple syrup, but eggs in soufflés are essentially an invisible ingredient — they give structure and density to something that otherwise tastes like flavored air (in fact, if your soufflés taste like egg, you’re probably overcooking them).

You may notice that in this recipe, I don’t ask you to butter and sugar the ramekins. Please. Two ingredient maple soufflé recipe INGREDIENTS 2 eggs 1/3 cup maple syrup (I use Grade A Dark Amber) After-dinner mint cream.