Related Searches: Plum Recipes, Plum Cake
... Turn off oven and leave door ajar. Leave meringues in oven to cool. Pit half the cherries, then halve and mix with plums. Using an electric mixer, beat the cream to stiff peaks. Swirl through custard. Transfer a meringue ...
... a small bowl. Cover both bowls and let stand at least 12 hours. Drain the dried plums and discard the tea. Add the dried plums and grated apple to the soaked fruit, followed by the melted butter, brown sugar, eggs, and ...
... 300 ml thickened cream, 0.25 cup icing-sugar mixture, 1 tsp rose essence, 2 peaches, 2 plums, 0.6666 cup raspberry jam, 65 g cherries, 125 g raspberries, 50 g mini vanilla meringues, 1 tbs honey, 0.25 bunch thyme sprigs ...
Ingredients: 250 g whole cherries, 2 tbs mint, 1 nectarine, destoned, 50 g strawberries, 50 g blueberries, 1 plum, destoned, 50 g blackberries, 2 cup vanilla custard, 2 gelatine leaves, 2 L apple & raspberry juice. ...
... for 20-30 minutes or until tarts are firm to touch. Stand to cool, then chill. To make the cherry syrup, place cherries, sugar and 1 tbs water in a saucepan over high heat. Cook for 2 minutes, stirring, or until sugar ...
... food processor until finely chopped. Transfer to a bowl and stir in coconut. Add milk, rum, cocoa powder and cherry, then stir until well combined. Roll 1 level tablespoonful biscuit mixture into a ball, then place on a ...
... divided, 8 eggs yolks only, 2 tsp vanilla extract, 75 g almonds chopped, 1 tsp almond extract. Method: Place the cherries in a blender with 50g of sugar and whizz until smooth. Pour into a saucepan, add and cook on a low ...
... pan and stir over medium-low heat until a custard forms. Cover and chill for 30 minutes. Meanwhile, roughly chop cherries and place into a pan with extra sugar and 1/4 cup water. Stir over medium heat to dissolve sugar ...
... .5 cup port, 160 g butter chopped, 250 g cherries pitted, roughly chopped, 200 g good-quality dark chocolate ... 0.5 cup brown sugar firmly packed. Method: Place cherries and port into a saucepan and bring to the boil over ...
... glossy. To assemble, place cookies, flat-sides down, on a baking tray. Working quickly, place one large scoop of cherry sorbet onto each cookie. Using a piping bag or backof a metal spoon, cover sorbet and cookies with a ...
... g sliced almonds. Method: Preheat oven to 180°C/160°C fan-forced.Lightly grease a baking pan. Mix cherry pie filling and almond extract. Evenly distribute the cream cheese cubes, sliced almonds and dry cake mix over the ...
... , 40 g demerara sugar, 20 g vanilla sugar, 2 tbs dark chocolate cut into curls. Method: Blend 100g of the cherries with the icing sugar in a blender or food processor until smooth. Pour the purée into a sieve over a bowl ...
... two forks, coat in melted chocolate, returning to lined tray. Before the chocolate sets, garnish with reserved cherry pieces and extra coconut. Return tray to fridge for 10 minutes or until chocolate sets. Store in an ...
... down firmly for an even base. Refrigerate for 30 minutes. Beat cream cheese until soft and smooth. Finely chop Cherry Ripe bars, stir into cream cheese and spoon evenly over biscuit bases. Using a teaspoon, smooth top of ...
... Nestle dark choc melts in remaining cream mixture. Pour into prepared pan. Smooth surface. Fold reserved cherry puree into reserved cream mix until combined. Spoon over chocolate mixture, smooth surface and cover with ...
... packet instructions. Allow to cool slightly. Pour jelly into a 4L capacity trifle bowl. Carefully drop in pitted cherries and half of the raspberries. Refrigerate for 6 hours or until set. Meanwhile, place chocolate in a ...
... sugar, 2 tsp kirsch, 800 g vanilla pound cake cut into cubes, 1000 g black cherries in syrup drained, reserve some syrup, 250 g cherry jam heated just enough to make pourable, 100 g white chocolate grated. Method: Using ...
... sugar, 0.5 tsp salt, 100 g butter, 100 g cream cheese, 0.5 tsp vanilla bean paste, 3 tbs milk, 500 g cherries, 6 medium size nectarines, 0.33 cup brown sugar, 0.5 tsp cinnamon, 1 tsp cornflour, 0.5 tbs orange juice, 1 ...
... flour, 0.5 cup cornflour, 25 g unsalted butter softened, 1 tsp vanilla essence, 3 cups shredded coconut, 1 cup cherry jam, 300 ml Woolworths thickened cream whipped, 4 cups icing sugar mixture, 0.5 cup cocoa powder, 20 g ...
... gelatine, 60 g rice malt syrup, 0.25 tsp ground cinnamon, 1.5 cups Greek-style yoghurt, 250 g cherries pitted, 0.25 cup unsalted pistachios finely chopped. Method: Spray 6 x 1-cup (250ml) capacity ramekins with oil ...
... 2.5 cup plain flour, 0.75 cup icing sugar mixture, 250 g unsalted butter, 150 g frozen or fresh cherries. Method: Blitz cherries in a food processor to roughly chop, then remove to a large bowl and set aside. Pulse icing ...
... mixture, 200 g soft butter, 1 tsp vanilla extract, 200 g sour cream, 0.5 tsp bicarbonate soda, 415 g black cherries pitted, 160 ml pure cream, 0.5 cup cocoa, 2 tbs cocoa, 2 eggs, 1 cup caster sugar. Method: Preheat oven ...
... , ensuring the base doesn't touch the water. Remove from heat and stir in remaining chocolate until melted. Dip cherries into chocolate and place onto a wire rack to set slightly. To assemble the cake, use half the icing ...
... or until syrup reaches 120°C on a sugar thermometer. Pour sugar syrup into the large bowl of a mixer. Add cherry mixture and stir until gelatine has dissolved. Allow to cool for 10 minutes. Beat on high for 10 minutes or ...
... .33 cup plain flour, 0.5 cup icing sugar sifted, 125 g unsalted butter softened, 2 tsp vanilla extract, 500 g cherries pitted, chopped, 1 lemon juiced 1 tsp, 2 tbs maple syrup, 0.25 cup rice flour, 2 tbs white chia seeds ...
... caster sugar, 75 g pistachio nuts toasted, 1.5 cup Jalna Greek sweet and creamy yoghurt, 250 g frozen pitted cherries chopped into random pieces, 1 pinch sea salt ground. Method: Place a saucepan 1/3 full of water over a ...
... chopped, 2 cup desiccated coconut, 250 ml pure cream, 2 tbs dutch cocoa, 1 tsp vanilla extract, 600 g fresh cherries pitted, 2 eggs whisked, 1 cup caster sugar, 2 tsp lemon juice. Method: Preheat oven to 180°C. Grease 4 ...
... biscuit mixture evenly over the base. Place in the fridge to chill for 15 minutes. Meanwhile, combine the coconut, cherries and condensed milk in a bowl. Add 1-2 drops of pink food colouring and stir to combine. Spoon ...
... tip). Preheat oven to 180°C. Grease an 8-cup capacity ovenproof dish with softened butter. Scatter 2/3 of the cherries over the base of the dish. Stir the batter, and then pour over the fruit. Bake for 40-45 minutes or ...
... to 180°C. Use 2 tsp of the 70g unsalted butter, softened, to grease inside of a 6-cup bundt pan. Place cherries in a bowl. Add 1/4 cup icing mix from the cake mix, reserving remainder, and toss to coat. Transfer to base ...
... and stand for 10 minutes or until slightly softened. Meanwhile, roughly chop two-thirds of the cherries. Add chopped cherries, mixed spice and half of the chocolate to frozen dessert and stir to combine. Spoon frozen ...
... , 150 g unsalted butter melted, 300 ml thickened cream, 0.25 cup icing sugar mixture, 125 g raspberries, 150 g cherries, 1 kg cream cheese softened, 0.75 cup caster sugar, 0.33 cup Woolworths sour cream, 1 lemon zested ...
... 5 cup apricot jam, 1 tbs cornflour, 3 ripe white nectarines halved, destoned, thinly sliced, 300 g fresh cherries halved, pitted, 1 free range eggs lightly beaten, 2 tsp raw sugar, vanilla ice-cream. Method: Preheat oven ...
... , 2 tbs slivered almonds. Method: Preheat oven to 180°C. Grease a 6-cup ovenproof baking dish. Combine cherries, strawberries, raspberries, sugar, cornflour and lemon juice in a large bowl, tossing to coat. Transfer to ...
... softened, 150 g caster sugar, 3 eggs, 175 g self-raising flour, 75 g dried cherries, 150 g icing sugar, 4 tsp lemon juice, 12 fresh cherries to decorate. Method: Line a 6-hole muffin tray with paper cake cases. Put the ...
... 200°C. Line muffin tin with paper cases or grease well. Sift dry ingredients together into a large bowl. Add cherries and mix well. Lightly whisk the eggs in a bowl. Add melted butter and milk. Add to dry ingredients and ...
... brown sugar, 0.5 cup slivered almonds toasted, 300 g mascarpone, 0.33 cup sweetened condensed milk. Method: Place cherries into a large bowl with sugar and vanilla. Stir and set aside for 5 minutes. Line base of a 22cm ...
... wholewheat biscuits. Ingredients: 50 g coconut flakes unsweetened, 180 g wholewheat flour, 50 g oats, 100 g dried cherries chopped, 75 g coconut sugar, 0.25 tsp bicarbonate soda, 1 tsp cinnamon, 125 g coconut oil melted ...
... , beat until soft peaks form. Add cream cheese and condensed milk. Beat until smooth and combined. Fold cherry mixture through cream mixture. Transfer to a 8-cup capacity loaf pan or airtight container. Freeze overnight ...
... Roll out to 1/4 inch thickness. Cut circles of dough with a cookie cutter or large glass and place 2 cherry halves on one side of each circle. Fold over and seal the edges by pinching the sides together. Repeat with the ...
... thawed, 300 ml thickened cream, 200 ml milk, 0.50 cup icing sugar sifted, 0.5 tsp vanilla extract, 200 g cherries pitted, 100 g instant vanilla pudding mix, 1 tbs lemon juice, 1 egg yolk, 0.25 cup caster sugar. Method ...
... : 250 plain chocolate biscuits, 2 tbs brandy, 0.25 cup icing sugar, 125 g butter melted, 1.25 kg cherries pitted, 150 g white chocolate, 0.5 cup cream whipped, 300 g mascarpone at room temperature. Method: Lightly grease ...
... in a bowl until smooth and creamy. Add chocolate mixture and beat until combined. Fold in cream and cherries. Divide evenly between muffin holes. Chill for 2 hours or until set. Categories: Australian; Chocolate; No bake ...
... tsp gelatine powder, 12 sponge finger biscuits, 700 ml apple & raspberry juice, 250 g mascarpone, 500 g cherries. Method: Bring juice to the boil in a small saucepan. Remove from heat. Sprinkle gelatine over the surface ...
... tray in the fridge for 30 minutes to rest. Bake for 20-25 minutes or until golden. Meanwhile, to make the cherries in red wine syrup, place the wine and sugar in a saucepan over a low heat. Cook, stirring, for 5 minutes ...
... . Add the eggs one at a time and beat well or until well combined. In another bowl mix the cherries through the flour and then gradually fold into the butter and caster sugar mixture and mix until well combine. Pour ...
... , 2 tbs cornflour, 3.5 cup milk, 3 tbs icing sugar, 60 g butter melted, 3 tsp vanilla extract, 1 kg cherries, 2 tbs cocoa, 6 eggs, 147 g caster sugar. Method: To make crepes, process flour, cocoa and icing sugar in a ...
... bowl, combine the butter with the sugar, salt, almond essence and 2 tbs of the juice from the cherries. Once the mixture become fluffy, incrementally sift in the flour, baking powder and caster sugar and combine fully ...
... lard or white vegetable fat, 75 g unsalted butter, 500 g cherries stoned, 200 g caster sugar, 45 g plain flour, 0.25 ... into the dish and chill for 15 minutes. Put the cherries in a bowl and add the sugar, flour, and almond ...
... g plain flour, 0.5 tsp salt, 125 g lard chilled and diced, 75 g unsalted butter chilled and diced, 500 g cherries stoned, 210 g caster sugar, 45 g plain flour, 0.25 tbs almond extract, 1 egg beaten. Method: Sift together ...
... cup self-raising flour, 0.5 cup milk, icing sugar, 250 g butter softened, 2 tsp vanilla extract, 18 cherries pitted, halved, 3 nectarines halved, stone removed, thinly sliced, 300 ml thickened cream whipped, 2 eggs, 0.33 ...
... : 1 cup desiccated coconut, 250 g dried dates, 2 tsp orange zest finely grated, 2 tbs cocoa, 13 glacé cherries halved, 2 tsp rum essence, 2 tbs orange juice, 200 g madeira cake roughly chopped. Method: Place dates, cake ...
... , 2 tbs caster sugar, 30 g ground almonds, 1 egg yolk, 1 tbs double cream, 20 baked pastry tartlets, 20 cherries, 2 tsp icing sugar for dusting. Method: Preheat oven to 180˚C. Combine the butter, sugar, almonds, egg yolk ...
... , 4 tbs kirsch, 1.6 cup vanilla yoghurt. Method: Mix the fresh cherries in a bowl with the half the sugar, and the chopped glace cherries and kirsch. Spoon the cherry mixture into 4 glass ramekins and top with the yogurt ...
... caster sugar, 4 lemons zest and juice, 0.66 cup double cream, 11 g sachet powdered gelatine, 400 g black cherries. Method: Grease and line the cake tin. Melt the butter in a pan, add the biscuits, and stir until well ...
... : 4 egg yolks, 125 g caster sugar, 0.6 cup cream sherry, 1 large pinch ground cinnamon, 400 g can black cherries in syrup. Method: Pour 5 cm water into a medium saucepan and bring to the boil. Set a large heatproof bowl ...
... lard chilled and cut into cubes, 75 g unsalted butter chilled and cut into cubes, 1 egg to glaze, 500 g cherries pitted, 200 g caster sugar, 45 g plain flour, 0.25 tsp almond extract optional. Method: To make the pastry ...
... Method: Grease a 20cm (6cm deep) square cake pan. Line base and sides with baking paper. Place raisins, cherries, marshmallows and pistachios in a large bowl and stir to combine. Scatter 1 cup fruit mixture over base of ...
... packet instructions. Pour into a 17cm round (19cm deep) flat-based bowl. Refrigerate for 4 hours or until set. Place cherries, brandy (if using) and 1/4 cup sugar in a large bowl and stir gently to combine. Stand for 10 ...
... a 20cm (7cm deep) square cake pan. Line base and sides with baking paper. Reserve 1/2 cup cherries. Place remaining cherries with biscuits and juice in a large snap-lock bag. Using a rolling pin, break mixture into small ...
... with the double cream and then remove from the heat to cool. In another pot on a medium heat, cook the cherries in the liquid they come in until the sauce has reduced for 6 minutes then drain and keep liquid. Combine the ...
... food processor until smooth. Transfer to a bowl and stir in coconut. Snip one corner of snap-lock bag and fill cherry centres with ganache. Place on a tray lined with baking paper. Chill for 20 minutes. Shape 1 tbs date ...
Ingredients: 1 cup coconut shredded, 100 g macadamia nuts, 400 g dark chocolate chopped, 100 g glacé cherries, 100 g mini marshmallows. Method: Line base and long sides of a 16x26cm baking tin with baking paper, allowing ...
... . Drizzle cake with melted chocolate. Top with grated chocolate and a cherry. Categories: Mug cake; Quick and easy dessert; Chocolate; Cherry; Seafood free; Low salt; Pescatarian; Wheat free; High protein; High fibre ...
... in the flour. Pour in the melted butter and whisk until well combined. Add the milk and stir well. Arrange the cherries in the ovenproof dish and pour the batter over. Sprinkle the almonds on top and place the dish on a ...
Ingredients: 125 g butter cubed, 125 g plain flour, 125 g ground almonds, 50 g caster sugar, 550 g stoned cherries, 2 tbs caster sugar, 2 tbs apple juice. Method: Preheat the oven to 180°C. In a bowl, rub the butter into ...
... : 0.4 cup vanilla custard, 100 g dark chocolate keep 20g for garnish and grate into shards, 150 g cherries drain and keep the kirsch/juice. 0.3 cup whipped cream whipped, 80 g chocolate brownie broken. Method: Heat ...
... well to combine until the mix holds together, adding more if necessary. Roll into walnut-sized balls. Press a cherry into the centre of each and re-roll. Place onto prepared tray and freeze for 30 minutes. Melt chocolate ...
... into tart base and set aside for 1 hour or until set. To make the topping, just before serving, heat cherries, sugar and 1 tbs water in a small saucepan over low heat, stirring occasionally, for 3 minutes or until syrupy ...
... simmer for a further 3 minutes until the water starts to reduce. Remove from the heat and add the cherries and brandy to the mixture and combine fully. Boil a suitable and sealable glass container to sterilise and then ...
... 200 g dark sugar, 2 tsp baking powder, 2 tsp bicarbonate soda, 4 medium eggs free range, 200 cup milk, 400 g cherries, 1.2 cup whipped cream, 4 tbs icing sugar, 50 g dark chocolate grated to shards, 0.8 cup vegetable oil ...
... by pressing the roof firmly on top of the base. Then using melted chocolate decorate with FLAKE (chimney) CHERRY RIPE (door) and the end of the Sour Squirm (door knob) to create the finishing touches. Melt marshmallows ...
... , 4 small scoops chocolate ice cream, 0.6 cup heavy cream, 2 tsp colored decorating sprinkles, 4 maraschino cherries, 8 rolled wafer cookies. Method: Place the peaches in a saucepan of boiling water for about 30 seconds ...
... 1½-cup-capacity tall glasses. Working quickly, top each with a small scoop of ice-cream, then a few cherries halves, then a sprinkle of hazelnuts. Repeat layers. Top with remaining crushed cones and a third small scoop ...
... Condensed Milk, 300 ml thickened cream, 290 g Nestle bakers choice white choc melts melted, 200 g fresh cherries. Method: Grease and line a 22cm round springform pan and a large baking tray with baking paper. Place ...
... tbs cocoa powder, 2 tbs dark rum, 1.2 cups milk, 800 g bread torn (white or brioche), 2 eggs, 60 g cherries, 50 g pine nuts. Method: Pre-heat your oven to 190°C/170°C fan-forced. Lightly butter a casserole dish or large ...
... cake, 5 ml extra virgin olive oil cooking spray, 500 g burnt caramel ice-cream, 2 cups espresso, 1 cups cherries. Method: Cut fruit cake into 1cm-thick slices, then cut in half lengthwise. Spray with oil. Heat a large ...
... ice-cream, 0.66 cup mixed dried fruit with glacé cherries, 5 cherries with stems, 2 tbs mint leaves, 200 g good- ... for 1 minute or until bubbles have subsided. Hold a cherry by the stem and dip into hot toffee to coat. ...
... . Tip 1: You can substitute any flavour jam for this recipe. Try these delicious Gold varieties: Cherry & Vanilla, Apricot & Amaretto, Summer Berries & Elderflower and Strawberry. There's even Whisky Marmalade! They ...
... 0.66 cup grand marnier, 250 g pure cream, 2 unfilled sponge slabs, 0.25 cup cocoa, 50 g glacé cherries chopped, 500 g ricotta, 1 tsp vanilla extract, 50 g slivered almonds toasted, 50 g hazelnuts toasted, chopped. Method ...
... easy treat kids can make!; Ingredients: 700 g fruit cake, 180 g block white chocolate, 10 spearmint leaves, 6 glaced cherries, 0.25 cup sherry. Method: Crumble the fruit cake into a large bowl.Mix with 1/4 cup of sherry ...
... cake layer topped with Italian meringue for the ultimate dessert. Ingredients: 2 tbs icing sugar mixture, 150 g cherries, pitted, 125 g raspberries, 0.5 tsp cream of tartar, 600 ml vanilla custard, 400 ml crème fraiche ...
... sugar mixture, 0.25 cup honey, 600 ml thickened cream, 1.5 250g Woolworths Gingernut biscuits, 8 fresh cherries. Method: Using an electric stand mixer, beat cream cheese, icing sugar mixture and 1 tbs honey until light ...
... 30 g caster sugar, 1 vanilla pod split and seeds scraped, 1 sprig thyme, 150 g blackberries, 100 g dark cherries stoned and halved weight, 100 g blueberries. Method: Put the sugar, vanilla pod, thyme, and 2 tbsp water in ...
... , 0.25 cup cacao powder, 2 tbs unhulled tahini, 100 g plums halved, destoned, 0.25 cup light coconut milk, 0.25 cup ... remaining oil in a small bowl. Spread evenly over plum layer. Scatter with seeds. Freeze for 20 minutes ...
... Freeze for a further 1 hour until just set. Insert sticks into yoghurt layer then finish with remaining plum mixture. Freeze for 3 hours or overnight until firm. To serve, remove iceblocks from moulds. Categories: Gluten ...
... and remove stones. Cut dough into 6 equal pieces. Roll out each to 4mm thick and approximately 12cm diameter. Place plums cut-side down on the bench. Lay a round of pastry over each and press well around the sides to ...
... blend until smooth. Place coconut cream in a small jug and whisk until smooth. Pour one-third of the plum puree, refrigerating the remainder, into each mould. Freeze for 1 hour or until firm. Pour half the coconut cream ...
... another bowl. Pour this mix into the dry ingredients and mix well. Pour the batter into the baking tin and top with plum halves, cut side down. Bake for 35 minutes, reduce the heat to 160°C and bake for 35 minutes longer ...
... gelatine powder to water in a small bowl and stir to combine. Leave for two minutes before adding to the hot plum mixture. Turn heat back on, bring mixture to the boil, then remove from heat. Pour mixture into a bowl and ...
... condensed milk. Method: Preheat oven to 180°C. Line a shallow baking dish with baking paper. Toss together plums, caster sugar and cinnamon and transfer to baking dish. Bake for 10 minutes or until softened. Remove from ...
... , condensed milk and vanilla in a bowl. Pour into lined pan. Freeze for 4 hours or overnight. Meanwhile, place plums into a saucepan with remaining sugar and cup water. Cook over medium heat for 15 minutes or until soft ...
... port wine jelly, 250 ml Aunt Betty's vanilla whipped cream, 150 g Ital Sponge Finger, 825 g whole plums in juice drained, stones removed, and juice reserved, 0.5 tsp ground cinnamon, 900 g thick vanilla custard, 1 ...
... honey, 0.33 cup almond meal, 375 g Ricotta, 1 free range egg, 2 tbs caster sugar, 4 Croc Egg plums sliced, 1 sheet shortcrust pastry. Method: Preheat oven to 180°C. Place a greased, 21cm fluted tart tin with removable ...
... milk, 180 g butter softened, 2 tsp vanilla extract, 125 g glacé ginger finely chopped, 3 tsp ground ginger, 4 plums halved, stones removed, 1 egg, 1 cup caster sugar, 0.75 cup almond meal. Method: Preheat oven to 190°C ...
... . Stir in the polenta, baking powder and orange rind and juice and beat until smooth. Spoon the mixture over the plums and smooth with a knife. Cover the dish with buttered foil, then stand it on an upturned saucer or 2 ...
... g cream cheese, 100 g unsalted butter, 2 tbs mint leaves, 2 white nectarines, destoned, 3 tsp gelatine powder, 2 plums, destoned, 175 g plain digestive biscuits, 0.33 cup apricot jam, 0.5 cup firmly packed brown sugar, 0 ...
... cup buttermilk, 1 tbs soft light brown sugar, 282 g ice cream. Method: Preheat the oven to 190°C. Toss the plum halves with the sugar and cinnamon. Put them in the dish and dot with the butter. To make the cobbler, sift ...
... into the pastry case and, using the back of a spoon, spread it out to form an even layer. Arrange the plum quarters, skin-side up, in the almond paste and sprinkle the flaked almonds over. Bake the tart for 25-30 minutes ...
... egg whites in a second bowl until stiff, moist peaks form. Fold into the ricotta mixture, then spoon over the plums. Sprinkle the top with the flaked almonds and bake in a preheated oven, 160°C for 30-35 minutes until ...
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