This is a super cake: moist, tasty and covered with my favourite caramel topping. You can make it with apples, too. I grind the whole star anise in a spice grinder. Serve with softly whipped cream.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
This take on traditional trifle includes panettone, the Italian holiday cake, which gives it an unusual texture and flavour. Roasting the pears with port and pomegranate juice gives them a richer taste and darker colour.Read More
Ripe pears take less time to roast. If your pears are really hard, bake them for 10 minutes in an empty baking dish before adding the rest of the ingredients. I prefer Anjou pears for this dish, as they take on the flavours of the spices best, but Bartlett pears would be a good substitute. The salty finish adds flavour and cuts sweetness.
This melt-in-your-mouth tart is similar to a tarte tatin most often made with apples. It is a staple in my kitchen and always receives the highest acclaim. The pastry is quite delicate and may be rolled out between two sheets of plastic wrap to prevent breaking.Read More
To make this gluten-free, replace the flour with rice flour. You can toast almonds at 375 F (190 C) for 3 to 4 minutes or until golden brown. With Demerara sugar, cornmeal and almonds, the topping has a nice crunch.Read More
This creamy, fruity dessert tastes like it took hours to make but it is very simple. I don’t usually peel the pears. This is the perfect dish for those leftover liqueurs that are filling your drinks cupboard. In a pinch, you can add some pear or cranberry juice.Read More