Ingredients:

o 2 cups sweet dessert wine (Muscat, late- harvest Riesling or ice wine)

o 1/2 vanilla bean, halved lengthwise, seeds scraped off, seeds and pod reserved, or 1 1/2 tsp vanilla extract

o 4 extra-large ripe peaches, halved and pitted

o 1/2 cup sugar

o 2 pt raspberry sorbet or gelato

o Garnish: fresh golden and/or red raspberries

Method:

1. You’ll need a baking dish. Mix wine, vanilla-bean seeds and pod (or extract, if using) in the baking dish until seeds are dispersed; add peaches, cut sides down. Marinate at room temperature 1 to 2 hours, occasionally spooning marinade over peaches to keep them moist.

2. Transfer peaches cut sides up to a platter; refrigerate.

3. Pour marinade into small saucepan; stir in sugar. Bring to a boil and boil until reduced by half or until thick and syrupy, about 7 minutes. Discard pod. Let cool to room temperature.

4. To serve: Put a peach half cut side up into each of 8 small dessert bowls, put a small scoop of sorbet into each cavity and drizzle with syrup.

Ingredients:

• 300 ml (plus 1 tbs) all-purpose flour
• 60 ml (plus 2 tbs) sugar
• 1/8 tsp salt
• 120 g (stick) unsalted butter, softened
• 2 large eggs, lightly beaten
• 240 g raspberries
• 240 g fresh blackberries
• 1 tbs fresh lemon juice
• 1 tbs sugar

Method:

1. Make the dough: Combine 1 1/4 cups flour, 1/4 cup sugar, and salt in a large bowl. Form a well in center of the dry ingredients and place the butter and 1 egg in the well. Using your hands, mix the ingredients into a soft, pliable dough. Form it into a 4-inch disk and place it on lightly floured parchment paper. Lightly dust the dough with flour and roll it into a 10-inch circle. Place dough with parchment on a baking sheet, cover the dough with plastic wrap, and chill for 10 minutes. Preheat oven to 375°F.
2. Make the crostata: In a small bowl, mix remaining flour and sugar and set aside. Remove the dough from the refrigerator and evenly spread the flour and sugar mixture on the dough, leaving a 1-inch-wide border around the edge. Place berries on top of the mixture and sprinkle with lemon juice. Fold the 1-inch border over top of the berries to form a 9-inch crostata.
3. Bake the crostata: Lightly brush the top of the crostata dough with remaining beaten egg and sprinkle with sugar, if desired. Bake on the middle rack of the oven — about 35 minutes. Remove from the oven and slide crostata with the parchment paper onto a wire rack. Cool for 1 hour. Serve warm or at room temperature.

Note: Crostata a free-form rustic tart is a quick fill-in for two-crust pie and can be made in under an hour. Perfect pastry is easy with Mixed-Berry Crostata and crostata isn’t limited to berries: take advantage of all of the seasonal fruits, like thin-sliced rhubarb or stone varieties. Equal amounts of peaches, plums, cherries, nectarines, or apricots can be substituted for some or all of the berries in this recipe, and you can create a different dessert each time. Vary repeat performances by adding a hint of flavor (grated orange zest, candied ginger, or cinnamon) to the crust. In the filling, toasted chopped nuts tossed along with the berries add a satisfying crunch.

Ingredients:

1 tsp vanilla

1/2 tsp salt

2 cups milk

1/2 cup sugar

3 eggs beaten

1/2 cup raisins

ground cinnamon

2 cups cooked rice

Method:

In a large bowl combine the eggs, milk, sugar, vanilla and salt and make sure you mix them well together. Take the cooked rice and raisins and mix them into the mixture.

Using cooking spray just lightly spray a baking dish and spoon the rice mixture evenly into it. Set the oven temperature to 180 degrees Celsius and place the pudding into it. Bake for 30 minutes, then stir, sprinkle the cinnamon on top and continue baking it for another 30 minutes.

The Baked Rice Pudding is ready when you insert a knife in the centre and it comes out clean.

Photography by Ben Dearnley

Ingredients:

(serves 10)

• 125g unsalted butter, softened
• 2 tsp finely grated lemon rind
• 1 cup sugar
• 3 eggs
• ½  cup semolina
• 1 cup self-raising flour, sifted  OR plain flour with 1 tsp baking powder

Lemon syrup:

• ¼  cup icing sugar
• ½  cup lemon juice, strained
• ½  cup water

Method:

1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm round (base) spring form cake pan.
2. Using an electric mixer, beat butter, lemon rind and sugar on high speed until pale and creamy. Add eggs, 1 at a time, beating between each addition. Stir in semolina and flour.
3. Spread mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
4. Meanwhile, make lemon syrup: mix sugar, lemon juice and ½  cup cold water stirring, until sugar has dissolved. Pour the syrup over baked cake. Stand for 15 minutes. Turn out on to a plate. Serve with lemon or fruity yoghurt.

Notes: Semolina is the heart of the durum wheat kernel, separated during processing. Most good-quality pasta, gnocchi and couscous is made from semolina. It’s also popular for puddings, cakes, porridge, pancakes and desserts. This is Dairy Free recipe!

Ingredients:

400 g sweet short pastry

Filling:

½ custard powder

1 cup sugar

4 tsp grated lemon rind

1 cup lemon juice

1cup water

50 g butter

6 egg yolks

Meringue:

6egg whites

¾ cup sugar

Method:

Roll pastry on a lightly floured board to a 4mm thickness and line the base and sides of 24 cm pie dish. Bake blind at 190 degrees Celsius until slightly golden.

Mix custard powder, sugar, lemon rind in a saucepan. Add water and lemon juice, mix until smooth. Cook over medium heat until thick stirring constantly. Remove from heat, add in butter and egg yolks by constant stirring, then return to heat and cook foe additional minute until thickens.

Pour filling into pastry shell.

Beat egg whites and sugar together until glossy and thick.

Cover the pie with meringue and bake at 190 degrees Celsius for 10 minutes or until lightly golden.

Note: This is my favourite recipe that never fails and is often on the table during lemon season. And it is Dairy Free!

Ingredients:

1l Champagne (or Sparkling white wine)

1 1/2Tbsp powdered gelatine

1 cup sugar

4 strips lemon zest

4 strips orange zest

250g small strawberries

250g blueberries

Fresh cream and mint leaves for decoration (optional)

Method:

Pour 500ml Champagne (or Sparkling white wine) into a bowl and let the bubbles subside. Sprinkle 1 1/2Tbsp powdered gelatine over the Champagne in an even layer and leave, without stirring, until the gelatine is spongy. Place another 500ml Champagne in a large saucepan with 1C sugar, 4 strips lemon zest & 4 strips orange zest, and heat gently, stirring constantly for 3-4 minutes, or until the sugar has dissolved.

Remove the pan from the heat, add the gelatine mixture and stir until dissolved. Leave to cool completely, then remove the lemon and orange zest. Divide 250g small strawberries, hulled and halved & 250g blueberries among eight 125ml stemmed wine glasses and gently pour the jelly over the top. Refigerate for 6 hours or overnight, or until the jelly has fully set. Remove from the refrigerator 15 minutes before serving.

For a true Christmas look add on top a layer of fresh cream and mint leaves just before serving.

Ingredients:

(makes 25 cakes; double the basic recipe if you are making white and dark version of decoration)

* 235g (1 1/2 cups) dried pitted dates, coarsely chopped

* 2 x 100g pkts red glace cherries, halved

* 95g (1/2 cup) raisins

* 90g (1/2 cup) sultanas

* 250ml (1 cup) brandy

* Melted butter, to grease

* 200g unsalted butter, at room temperature

* 160g (1 cup, lightly packed) brown sugar

* 3 eggs

* 150g (1 cup) plain flour

* 1 tsp baking powder

* 1 tbs ground cinnamon

* 200g dark chocolate, coarsely chopped

* 1 x 120g pkt dry-roasted hazelnuts, coarsely chopped

White Decoration:

* 750g White Icing

* Ribbon, to decorate

* Silver cachous, to decorate

Dark Decoration:

* 1 cup butter

* 1 cup Dark cocoa

* 3 cups powdered sugar

* 1/2 cup milk

* Dash of rum

* Golden ribbon

* Golden dragees, edible paint or foil for decoration

Method:

1. Combine the dates, cherries, raisins and sultanas in a large glass or ceramic bowl. Stir in the brandy. Cover and set aside overnight to macerate.

2. Preheat oven to 180°C. Brush a 27cm (base measurement) square cake pan with melted butter to grease. Line base and sides with non-stick baking paper.

3. Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, baking powder and cinnamon, and fold to combine. Stir in the chocolate and hazelnuts. Spoon into the prepared pan and smooth the surface (see tip 1). Tap the pan on the benchtop a few times to settle the mixture.

4. Bake in oven for 30 minutes or until lightly browned and a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.

5. Use a sharp knife to cut the cake into 4cm-square pieces.

6. Soften the White icing following packet directions, if necessary. Roll out half the icing on a sheet of non-stick baking paper until 3mm thick. Cut into 7cm-square pieces. Cover a piece of cake with a piece of icing and trim if necessary (see tip 2). Wrap ribbon around the sides and use pins to secure. Repeat with the remaining cake and icing.

7. Press cachous firmly into the top of each cake to decorate.

8. For dark icing melt the butter. Stir in cocoa. Add powdered sugar alternately with milk, beating to spreading consistency. Add rum at the end, it will help to stiffen the icing. Makes about 2 cups.

9. Cover cakes with chocolate icing, let it set. Wrap golden ribbon around the sides and use pins to secure. Press decorations firmly into the top of each cake to decorate.

Notes & tips:

* Make it ahead: Make this recipe up to 3 days ahead. Store in airtight container in a cool dry place.

* Freezer tip: At the end of step 4, wrap in 2 layers of plastic wrap and 1 of foil. Label, date and freeze for up to 6 months.

* Tip 1: To ensure the cake cooks evenly, it’s important you smooth the surface – use a flat-bladed knife or the back of a spoon.

* Tip 2: To easily cover the cakes with icing, use your hands to drape the icing over the cake and mould it to shape.

Delicious homemade truffles and marzipan-stuffed fruits are just the right thing to serve up with after-dinner coffee.

Rum Truffles

Preparation time 25 minutes

Standing time 10–20 minutes

Cooking time 5 minutes

Makes about 24 truffles

Ingredients:

200 g plain dark chocolate, broken into small pieces

2 tablespoons rum

60 g unsalted butter, at room temperature

2 teaspoons pouring cream

1/4 cup ground almonds

2 tablespoons icing sugar, sifted

1/4 cup cocoa powder, sifted, for coating

Method:

1 Melt the chocolate in the rum in a heatproof bowl placed over a saucepan of simmering water. Do not allow the water to boil or the chocolate to become too hot. Remove the bowl from the heat and beat in the butter, a little at a time. Stir in the cream, ground almonds and icing sugar. Let the mixture cool, then chill for about 10 minutes, or until firm enough to handle.

2 With dampened fingertips, take teaspoons of the mixture and roll into small balls. Roll in the cocoa powder, spread on a baking tray lined with baking paper, and refrigerate until firm. Put the truffles in individual paper cases and store in an airtight container in the refrigerator – they will keep for up to 10 days. Serve after dinner with coffee.

Variations:

Orange Truffles: Add orange juice instead of rum and 1/2 teaspoon finely grated orange rind.

Coffee Truffles: Use 1–2 tablespoons black coffee instead of the rum.

Hazelnut Truffles: Replace the ground almonds with 1/4 cup ground hazelnuts.

Marzipan-Filled Fruits

Preparation time 40 minutes

Makes about 48 filled fruits

Ingredients:

11/4 cups ground almonds

1/4 cup caster sugar

1/4 cup icing sugar, plus a little extra for rolling out

A few drops almond extract

1/2 egg white

125 g fresh dates, each slit along the top and stoned

125 g small, soft, ready-to-eat prunes, each slit and pitted

125 g each small, soft, ready-to eat dried apricots and figs, each fruit sliced in half horizontally

1/4 cup sugar

Method:

1 Put the ground almonds and sugars in a bowl. Add a few drops of almond extract and sufficient egg white to make a stiff paste.

2 Sprinkle a board or work surface with a little sifted icing sugar and roll the marzipan into a sausage shape, about 25 cm long. Cut the roll into about 48 equal pieces.

3 Shape each piece of marzipan into a neat oval and insert one piece into the centre of each fruit, gently moulding the fruit flesh around the marzipan. Roll lightly in sugar and put into individual paper cases.

These marzipan-filled fruits will keep, refrigerated, in an airtight container, for up to four weeks. Serve at room temperature.

(From Like Grandma Used to Make)

(By Eric Lanlard)

Ingredients:

1. 55g butter, plus extra for greasing

2. 70g plain flour, sifted

3. 2 medium eggs

4. 250g caster sugar

5. Edible silver leaf, to decorate (from squires-shop.com, optional)

For the pastry cream filling-

1. 300ml full-fat milk

2. 25g plain chocolate (70% cocoa solids), chopped

3. 2 large egg yolks

4. 55g caster sugar

5. 30g plain flour

6. Icing sugar, for dusting

Method:

1. Preheat the oven to 180°C/ fan160°C/gas 4. For the choux pastry, put the butter and 150ml water in a large pan over a medium heat. When the butter has melted and the water is simmering, quickly add the flour and mix to a thick paste. Mix over the heat for 1 minute, then set aside to cool to room temperature.

2. Add the eggs, 1 at a time, beating well before adding the second egg. You should get a thick, glossy, dropping-consistency mixture. Transfer to a piping bag fitted with a plain 1.5cm nozzle. Sprinkle 2 large baking sheets with a little water, then pipe on 25 golf-ball-size blobs, spaced apart. Bake for 15 minutes or until well risen and golden.

3. Carefully make a hole in the base of each bun with a sharp knife. Pop back in the turned off oven for 5 minutes to crisp up the centres. Transfer to a wire rack to cool.

4. Meanwhile, make the filling. Put the milk and chocolate in a pan over a medium heat, stirring to melt. When just simmering, remove from the heat. In a heatproof bowl, whisk the egg yolks and sugar together, until pale and creamy, then mix in the flour. Slowly mix in the chocolate mixture, then pour it all back into the pan. Return to a medium-low heat and cook, stirring continuously, for 5 minutes, until thick and glossy. Cool, dust the surface with a little icing sugar to prevent a skin forming.

5. Spoon the pastry cream into a piping bag fitted with a plain 5mm nozzle. Fill each bun, pushing the nozzle through the base-hole.

6. For the caramel, put the sugar and 2 tablespoons cold water in a wide, stainless-steel pan over a low heat. Melt gently, stirring, to dissolve the sugar. Increase the temperature and simmer, without stirring, until a golden amber colour – be careful as it will easily burn. Cool slightly.

7. Carefully dip a little of each bun into the caramel, allow the excess to drip off and stack the buns up into a pyramid shape. Leave to firm up.

8. To make the spun sugar, return the caramel to the heat to melt again. Dip in a fork and flick back-and-forth over the croquembouche, repeating until you have lots of fine strands of hardened caramel all over the buns. Decorate with flecks of silver leaf, if you like, to serve.

Ingredients:

(Yields about 6 dozen 3-5 cm triangles)

For the crust-

1-1/2 cups  all-purpose flour

3/4 cup  confectioners’ sugar

1/4 tsp. table salt

12 Tbs  cold, unsalted butter,cut into 10 pieces, more for the pan

1/2 tsp. pure vanilla extract

For the filling-

500g  semisweet or bittersweet chocolate, broken into squares or very coarsely chopped

3/4 cup whole or 2% milk

8 Tbs.  unsalted butter, cut into 6 pieces

4 large eggs

2/3 cup granulated sugar

2 Tbs. Kahlúa

Method:

Make the crust-

Position an oven rack in the center of the oven and heat the oven to 180°C. Line the bottom and sides of a baking pan with foil, allowing foil to overhang the long sides of the pan to act as handles for removing the cookie later. Lightly butter the foil.

In a food processor, combine the flour, confectioners’ sugar, and salt.  Process the ingredients briefly to combine, about 15 seconds.  Scatter the cold butter pieces and the vanilla over the flour mixture and process, using short pulses, until the dough begins to form small clumps, 1 to 1-1/2 minutes.  Turn the dough into the prepared pan. Using lightly floured fingertips, press the dough into the pan in a smooth, even layer.  Bake until pale golden, especially around the edges, 22 to 25 minutes. Do not overbake or the crust will be hard and crispy. Transfer the pan to a cooling rack and lower the oven temperature to 160°C.

Make the filling-

In a medium bowl, melt the chocolate, milk, and butter together over a pot of barely simmering water or in the microwave. Whisk until smooth and set aside to cool slightly.

In a stand mixer fitted with a paddle attachment or in a large mixing bowl, using a hand-held electric mixer, beat the eggs, sugar, and Kahlúa on medium-high speed until foamy and lighter in color, 2 minutes. Reduce the speed to low and gradually add the chocolate mixture. Stop the mixer and scrape down the bowl and beater. Beat on medium speed until well blended, about 30 seconds.

Pour the chocolate batter over the baked crust and spread evenly. Bake until the sides are slightly puffed and a toothpick inserted near the center comes out wet and gooey but not liquid, 30 to 35 minutes. Transfer the pan to a rack. As it cools, the center may sink a bit, leaving the edges slightly elevated. While the filling is still warm, use your fingertips to gently press the edges down to the level of the center, if necessary.

When completely cool, cover with plastic and refrigerate until very cold, at least 12 hours or up to 2 days. To serve, using the foil as handles, lift the rectangle from the pan and set it on a cutting board. Tipping the rectangle, carefully peel away the foil. Using a hot knife, cut the rectangle lengthwise into 3cm strips, wiping the blade clean before each cut. Cut each strip on alternating diagonals to make small triangles. Let sit at room temperature for about 5 minutes before serving.

Note: You can bake these up to 1 month ahead: Wrap the cooled baking pan in heavy duty plastic wrap and freeze (no need to cut them into triangles first).The baked truffles can also be refrigerated, wrapped in plastic, for up to 2 days.

(recipe by Abigail Johnson Dodge)