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Cinnamon Pear Delight | Quick Raspberry Dessert | Hazelnut and Summer Fruit Tartlets | Chocolate Brownies

More Dessert Recipes

 

Cinnamon Pear Delight (serves 4)

• 4 pears peeled halved and cored
• 300ml/½ pint cider
• 1 teaspoon ground cinnamon
• 150ml/¼ pint double cream
• grated rind of 1 lemon
• chopped walnuts to decorate

Place the pears in a saucepan and add the cider, cinnamon and sugar. Cover and poach gently for 10-15 minutes or until the pears are tender. Leave to cool. Whip the cream with the lemon rind until thick. Place 2 pear halves on each dish and spoon over a little of the poaching liquid. Spoon or pipe the cream on top and sprinkle with the walnuts. Back to top

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Quick Raspberry Dessert (serves 4)

• 150g/5 oz golden syrup
• 425g/15 oz can of creamed rice pudding
• 225g/8 oz raspberries

Put 1 tablespoon of the syrup into each of the four dessert glasses. Put the remaining syrup in a bowl and add the rice pudding and most of the raspberries. Beat well together. Divide between the dessert glasses and chill. Just before serving decorate with reserved raspberries. Back to top

Beat the softened butter and castor sugar into a bowl for about 5 minutes until light and fluffy. Beat in the ground hazelnuts. Grease 2 12-hole bun tins, place a heaped teaspoon of mixture into each, bake in preheated oven 180°C (350°F) gas mark 4 for 5-7 minutes or until mixture has risen up the sides of the tins. Cool the tartlet cases in the tins for 2 minutes then remove carefully and cool on a wire rack. Just before serving fill each tartlet with mascarpone cheese and top with fruit. Back to top

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Chocolate Brownies (serves 8)

• 175g/6oz unsalted butter
• 85g/3oz self-raising flour
• 175g/6oz unsweetened chocolate broken into pieces
• 1 teaspoon instant coffee
• 3 large eggs
• 250g/9oz caster sugar
• ½ teaspoon vanilla essence
• 50g/2oz chopped walnuts

Preheat oven to 150°C (300°F) gas mark 2. Butter a 20 x 20 cm (8 x 8 in) square brownie tin and dust with flour, shake out the excess. Place the butter, chocolate and coffee into a bowl and melt together either in the mircorwave or over a pan of steaming water. In a separate bowl beat the eggs and sugar together until pale and creamy then add the vanilla essence. Gently stir the still warm chocolate mixture into the egg and sugar mixture. Fold in the flour using a wooden spoon then add the nuts. Bake in the oven for 25-35 minutes - the outside should be firm and the middle soft. Allow to cool slightly, cut into rectangles and serve with double cream or vanilla icecream. Back to top