Tag Archive | dessert

SEMI TROPICAL , SLIGHTLY BOOZY FRUIT MEDLEY …….

or, Fond Memories of Summer’s Past …….

Even living here in the Tropics I am fully aware that the “…hazy days of summer…” are over for most of you. And during my now 2 weeks absence from the Computer desk I had intended to cook and photograph some delicious body-and-soul warming soups from my home country in general and from my late Mutti’s kitchen in particular. But, as it so often happens in life, I got a bit side tracked with visitors and our girls coming home as well, and somehow I ended up trying – with some modest success I like to say so myself – to bake some cakes for future postings!!!!

Even though I thought not to post any of them since they are not 100% perfect, but …..why not, I asked myself. After all I am so proud that I even managed those (since I really really cannot bake) – what do you think? I leave you for now with a famous quote by W.C. Fields “If at first you don’t succeed, try, try again. Then quit. There’s no point in being a damn fool about it”. Please do let me know.

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So now for today I like to show you one of my long-time favourite (warm) fruit puddings – inspired of course by living for 3 years in “Rum-and-Steelband Country” – beautiful Trinidad & Tobago/W.I. There is only one little snag concerning my recipe – I was not able to find a single mango anywhere – season is over now, but I lived under the illusion of at least finding one in the big Hypermarket, but ……….no such luck, I used an apple instead!

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For 2 happy people:
½ x pineapple, peeled and sliced and cut into cubes
1 x ripe juicy mango, peeled, stoned and cut into cubes
(or use an apple instead, which makes it ‘semi tropical’)
½ x papaya, peeled, sliced, seeded and cut into cubes
1 x large banana, peeled and thickly sliced
1 x generous Tbsp of clear honey
1 x tsp of ground cinnamon
3 x Tbsp dark rum
1 x plus Tbsp of unsalted butter, room temperature

Serve with either vanilla-, yoghurt- or lemon-ice cream or a generous dollop of thick yoghurt.

This should be served if possible right at the end of the meal. So, assemble all your prepared fruit since it will only take a few minutes from start to finish.

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Use a heavy based frying pan, melt butter, add pineapple and cook on medium to low heat for a couple of minutes. Keep turning the fruit and when it starts to change colour slightly add all of the remaining previously prepared fruit to the pan and cook for a further 1-2 minutes (not more!!), turning occasionally.

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Now stir in honey, cinnamon and rum, cook for a further 2 minutes until sauce thickens. Serve immediately if possible.

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PS: I often play around adding this and that – including some golden raisins and other sweet dried berries. But on the whole the above recipe works just fine – my guests always asked me for the recipe, since it is so delicious, fruity and quick to make.

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That’s it – Guten Appetit

Namaskaram, Carina

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Red wine Jelly with frosted grapes

This recipe should really have been posted last Monday to compensate for my absence from my Blog for more than one week. Jo and I decided from one moment to the next to make a 13 hour car journey (one way) to visit both our daughters in their respective Colleges in another part of India.

But more about this in my next post.

This recipe was given to me by Farial, a dear Lebanese girl friend when I lived in West Africa. It is delicious and so easy to make but, the trouble making anything ‘jelly’ in a tropical climate is, that before you can count to 10 the jelly starts melting and if you try to photograph your ‘creation’ as well, you really need to be “Speedy Gonzales” to get a half way decent photo before you have red wine jelly juice!

Carina

Ingredients:

2/3 oz powdered gelatin

Juice and finely grated rind of ½ lemon

1 fl oz brandy

2 Tbsp water

½ pint dry Spanish (or any other) red wine

8 level Tbsp redcurrant jelly (optional and if available)

4 oz sugar

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Method:

Put gelatin into a bowl with lemon juice, brandy and 2 Tbsp water and stand for 10 minutes to soften. Put remaining ingredients into a saucepan; bring to the boil, boil for 5 minutes then strain. Add softened gelatin, stir until dissolved. Strain into a 1 ½ pint wetted mould (or any other shapes) and allow to set in a cold place.

Serve with frosted white grapes.

Brush small bunches of grapes with lightly beaten egg white, sprinkle with caster sugar and stand in a cold place for about 1 hour to harden.

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Carina