Strawberry Peach and Chilli Dessert

1 x 820 g tin of peach slices

1 x 250 g punnet of strawberries, washed, leaves removed & halved

1 x 115 g tin of granadilla pulp

2 tbsp fresh basil leaves, finely chopped

2 tbsp fresh mint leaves, finely chopped

1 red chilli, seeded & finely diced (a must)

 

Pour the peach syrup into a heavy pan and, over high heat, boil for a few minutes until slightly reduced.

Remove from the heat and stir in the basil, mint, chilli and granadilla pulp

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Combine the peach slices & strawberry halves in a glass bowl (or individual glasses) and pour the hot syrup over the fruit, gently stirring to coat.

Chill in the fridge for a few hours.  Serve with cream, ice cream or yoghurt.

Recipe: blogs.food24.com/blondecook - Photo:  Alma Pretorius

 

Glutenfree Oats Fruit Muffin (peaches)

Makes 6 - 12 muffins, depending on size 

2 ½  cup Jungle Oats / Quaker Oats (not instant)

1 x-large egg

½ cup Apple sauce / Purity Apple*

3/4 cup sugar or 2 tbsp Truvia or stevia powder

1 cup Greek yogurt plain

1 tbsp water

1 ½ tsp baking powder

½ tsp bicarbonate of soda

2 ripe Nectarine peaches, chopped (original recipe used bananas)

 

Preheat oven to 200 oC, spray muffin pans. 

In food processor, blend the oats till fine.  Add all the other ingredients, blend till smooth. 

Pour into muffin pans and bake for 25-30 minutes, or till tester pick comes out clean. 

http://foodiefelisha.blogspot.com/2012/09/healthy-breakfast-oat-muffins-no-flour.html

*Whenever a recipe asks for apple sauce, I buy Purity Apple from the baby aisle - a lot cheaper!!!! 

 

Peach Radical Sours Trifle

Chelsea bun, small pieces (or sponge cake/cupcakes/muffins)

Peach jelly, set in fridge

Peach Radical Sours

Fresh cream, whipped with Peach Radical Sours

Canned peaches, cubed

In individual glasses, start with Chelsea bun (sponge cake/cupcakes/muffins) pieces on bottom. Drizzle with Peach sours.  Layer with peach jelly, whipped cream and canned peaches.  Repeat.

Recipe and photo:  Alma Pretorius

Play with other flavors - use chocolate cake, chocolate/coffee liqueur, a red jelly, cream and tinned/fresh berries ...

Apple version .... sponge cake / muffins / cupcakes / apple muffins, apple sours, a green jelly, cream and fresh / tinned apples.  

 

RICE AND ALMOND RAISIN MUFFINS WITH PEACHES

Makes 12 muffins

Soaking time and rice baking time:  30 minutes

Baking time for muffins:  20 minutes

50 minutes start to finish

60 g raisins

1 teaspoon almond essence

Boiling water (enough to cover raisins)

2 cups hot milk

Pinch salt

1 cup raw Jasmine rice

1 teaspoon vanilla essence

200 g white sugar

2 tablespoons smooth apricot jam

3 large eggs

2 ripe Nectarine peaches, peel and cut into 12

3 tablespoons white sugar

2 teaspoons water

 

Preheat oven to 200 oC.  In oven dish with a lid, mix the raw Jasmine rice, 100 g sugar, 2 cups milk, salt and vanilla essence – put lid on and bake for 30 minutes (or till milk has evaporated and rice is soft.) In a bowl with a lid, soak the raisins in boiling water with almond essence for 30 minutes (while the rice is baking.)  Prepare a 12-muffin pan.

 

Keep oven on 200 oC.  After 30 minutes (or when rice is cooked), drain the raisins.  Into the cooked rice, stir the raisins, 100 g sugar, 3 eggs and apricot jam.  Spoon into the muffin pan.  Bake for 20 minutes.  While muffins are baking, mix the 3 tablespoons sugar with 2 teaspoons water in flat pan on stove - add the peaches and slowly heat them.  Keep apart.

 

Remove the muffins from the oven, press a peach piece on top of each muffin and let cool down.  Remove from pan, enjoy warm (or cold) with ice cream, custard or double cream yoghurt.

 

Recipe and photo:  Adapted from https://janonline.com/recipes/roasted-banana-amaretto-and-raisin-cake/