Flamed Bananas with Sultanas Dessert recipe

Flamed Bananas with Sultanas

Ingredients:

  • 4 large firm bananas
  • 1 cup sultanas
  • 2 tablespoons (40 g) butter
  • 1/2 cup caster sugar
  • 125 ml (4.2 fl oz) kirsch
  • 1 tablespoon (20 ml) lemon juice

Flambirane banane – Fini Recepti by Crochef

Procedure:

  1. Cut the bananas into half lengthwise, peel and sprinkle with half the sugar.
  2. Pour kirsch over the sultanas and set aside for 8-10 minutes.
  3. Strain off liqueur and reserve.
  4. Place the sultanas in a bowl over a pan of simmering water to keep warm.
  5. In a pan, heat butter then add bananas.
  6. Cook for 4-5 minutes.
  7. Turn bananas, sprinkle with lemon juice and cook until golden.
  8. Put the bananas and sultanas together on individual warmed dishes and sprinkle with remaining sugar.
  9. In a ladle, warm the reserved liqueur, ignite, pour over the bananas and serve.

From: www.dessertrecipes.org.uk

Cherry Fruit Ice Cream Dessert recipe

Cherry Fruit Ice Cream

Ingredients:

  • 1250 g (44 oz) dark cherries
  • juice of 1 lemon
  • juice of 1 orange
  • 1 cup caster sugar
  • 2 teaspoons water
  • 250 ml cream. chilled
  • 1/4 cup extra caster sugar

Sladoled od višanja -expresni — Coolinarika

Procedure:

  1. Adjust the freezer of your refrigerator to coldest setting 1 hour before making the dessert.
  2. Stem, pit and rinse the cherries then place into a blender.
  3. Strain to obtain 3 cups of juice and place in a bowl with lemon and orange juice.
  4. Stir in sugar to dissolve.
  5. In a bowl, place water and freeze until icy crystals form.
  6. Add chilled cream and beat briskly, until cream has tripled and is firm and heavy.
  7. Add extra sugar and beat into stiff peaks.
  8. Put through the cherry mixture until blended, then freeze for 30 minutes.
  9. Beat again until smooth.
  10. Place into a plastic container and cover, or into ice trays, and freeze until firm.
  11. Adjust the refrigerator-freezer back to normal setting when fruit ice cream is firm.
  12. Strawberries or raspberries can be used if cherries are not available.

From: www.dessertrecipes.org.uk

Banana Flambe Dessert recipe – The best Banana Flambe Dessert recipe

Banana Flamb

Ingredients:

  • 6 firm bananas
  • 1/2 cup brown sugar, firmly packed
  • 65 g( 2.2 oz) butter
  • 1/2 teaspoon cinnamon
  • 6 scoops vanilla ice cream
  • 125 ml (4.2 fl oz) rum

Banana flambe recipe

Procedure:

  1. Cut bananas into half lengthwise, peel then cut into half.
  2. In a pan, combine brown sugar, cinnamon and butter.
  3. Cook over gentle heat, stirring constantly until mixture is a smooth syrup.
  4. Add bananas and baste with the syrup for 3-4 minutes, then remove the pan from heat.
  5. Warm the rum in a ladle, ignite and pour over the bananas.
  6. Baste bananas with the sauce until flame dies.
  7. Serve ice cream scoops in dessert dishes and top with bananas and syrup.

From: www.dessertrecipes.org.uk

Stuffed Pears Dessert recipe – The best Stuffed Pears Dessert recipe

Stuffed Pears

Ingredients:

  • 5 large ripe pears
  • 2 tablespoons (40 ml) water
  • 1 tablespoon (20 ml) lemon juice
  • 1 1/2 tablespoons caster sugar
  • 2-3 drops vanilla essence
  • 1/3 cup almonds
  • 4 tablespoons (80 g) butter, softened
  • vanilla ice cream
  • cherry syrop

Kruške u crnom vinu – Fini Recepti by Crochef

Procedure:

  1. Peel and stand the pears close together in a pan with lemon juice, 2 teaspoons sugar, vanilla and water.
  2. Cover and cook for 10-12 minutes.
  3. Take the pan off the heat and cool.
  4. Scoop a cavity in each pear.
  5. Mix the almonds, butter and remaining sugar together and spoon into the cavity of each pear
  6. Scoop ice cream next to pears
  7. Garnish each pear with a cherry (optional) drizzle with cherry syrup and serve.

From: www.dessertrecipes.org.uk

Peach Cobbler Dessert – The best Peach Cobbler Dessert recipe

Peach Cobbler

Cobblers have been made and served as desserts for centuries and one of the most popular fruit used is peaches. This recipe is a great one for Peach Cobbler and is perfect for any time of the year. As it only makes 4 servings, you will probably want to double or triple it if you are making it for a party or family dinner.

Ingredients:

  • 8 fresh peaches, peeled, pitted and sliced into thin wedges
  • 50g (1.8 oz) of white sugar
  • 55g (2 oz) of brown sugar
  • 0.6g of ground cinnamon
  • 0.4g of ground nutmeg
  • 5ml (.17 fl oz) of fresh lemon juice
  • 5g (.17 oz) of cornstarch
  • 125g (4.4 oz) of all purpose flour
  • 50g (1.8 oz) white sugar
  • 55g (2 oz) brown sugar
  • 3g of baking powder
  • 3g of salt
  • 85g (3 oz) of unsalted butter, chilled and cut into small pieces
  • 60ml (2 fl oz) boiling water

Procedure:

  1. Preheat your oven to 425 degrees F or 220 degrees C.
  2. Mix together 40g of white sugar and 2g of ground cinnamon.
  3. In a large mixing bowl, put peaches, 25gs of white sugar, 25gs of brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
  4. Toss all together, coating evenly. Pour into a 2 liter baking dish. Bake for 10 minutes.
  5. While this mixture is baking, combine 60ml of white sugar, 60ml of brown sugar, the baking powder, and salt in a large mixing bowl.
  6. Blend in the butter with your fingers if you don’t have a pastry blender.
  7. Make sure the mixture looks like coarse meal.
  8. Stir in just enough water to combine it.
  9. Take peaches out of the oven and drop spoonfuls of the topping over them.
  10. Sprinkle the whole cobbler with sugar and cinnamon mixture.
  11. Bake an additional 30 minutes or until the topping is a golden brown.