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

.

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

 

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.