Sift the flour and 1 tbsp of the sugar
Combine the apple and pear in a small saucepan with the lemon juice. Cook, covered, on low heat, for about 10 mins or until the fruit softens.
Meanwhile, combine the dates, and orange peel and juice in a small saucepan. Cook, uncovered, on low heat, stirring occasionally, for about 5 mins or until the liquid is absorbed.
Serve the fruit compote, warm or cold, topped with the date mixture and finely shredded orange peel, if desired.
o 325. Butter the sides and bottom of a 9-inch
lour, 1 tablespoon sugar, and 1/4 teaspoon salt in
Mix the beet strips with 2 tbsp of lemon juice and 2 tsp of sugar in a pan. Simmer in a little water for 10 minutes. In a bowl, drizzle the apples and pear with 2 tbsp lemon juice.
To make the dressing, mix the remaining lemon juice with the crushed mustard seeds, sour cream, stock, 2 tbsp chopped thyme and 1 tsp sugar in a bowl and season to taste.
Mix the beets with the fennel, smoked trout, apple and pear wedges and cheese on a plate. Serve drizzled with salad dressing and garnished with thyme.
mbine the thyme, bay leaves, and juniper in a small bowl
Mix cream cheese and Amaretto liquor.
Spread on plate, sprinkle on almonds.
Serve with grapes, apple and pear wedges.
ke the apple and herb
00b0F.
Peel, core and dice up the apple and pear. Place in a
Chop the apple and pear into bite-sized chunks and transfer them into a medium
Combine the fruit, apple juice and lemon juice in a medium saucepan. Bring to a boil. Reduce the heat to low; simmer, covered, stirring occasionally, for about 15 mins or until the fruit softens and the liquid is absorbed.
Serve over oatmeal.
tir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt
ith parchment paper.
Combine apple, pear, sugar and 2 tbsp water in
tirring occasionally, until tender. Add apple and pear and cook 1-2 mins, until
Preheat the oven to 350\u00b0F. Lightly grease and flour a 9 inch springform pan. Line base and sides with baking paper.
Combine flour and sugar in a large bowl. Lightly fold cream, eggs and vanilla into dry ingredients with a wooden spoon until combined. Stir fruit through and pour into prepared pan.
Sprinkle top with nuts and bake cake for 45-50 mins, until cooked when tested with a skewer.
Cool in pan for 5 mins before removing to a wire rack to cool completely. Dust with powdered sugar and serve warm with custard.
pulse to chop the fruit and rind; add to the slow
eater, cream butter and sugar together until light and fluffy. Beat in
br>Combine oat bran, raisins, and 1 tablespoon maple syrup. Spread
Whisk 3 tablespoons vinegar, oil and honey in a large bowl to blend.
Add endive and pear and toss to coat.
Blend sour cream, yogurt and remaining1 tablespoons of cider vinegar in medium bowl; mix in cheese.
Season with salt and pepper to taste.
Mound salad on plater and top with dressing, then nuts and chives.
Peel and core apple and pear. Dice into 2cm pieces.
Place apple, pear and lemon juice in