I’ve never really got on with chocolate ice cream. I’ve always thought that it ruins both chocolate and ice cream, it never seems to be as satisfying as pure chocolate or as refreshing as other ice creams. But then I thought maybe I just don’t […]
I don’t really go in for champagne or prosecco but on special occasions it’s still nice to celebrate with something bubbly. I’ve always had a bit of a soft spot for the Breton and Normandy cider which comes in champagne-style bottles. It’s actually what we […]
My friend Rach set me the task of creating a recipe to make use of a bottle of ginger wine that had been languishing in her booze cabinet for some time. Not only does this cocktail make use of that ginger wine but it practically encourages you to buy another bottle once you’ve finished the first one. It’s that tasty.
Mixing sweet pear with warm, spicy ginger just makes sense to me, it’s such a delicious combination. The pear puree is infused with savoury bay and sharp lemon juice though, just to keep that sweetness in check.
2 pears (peeled and cored)
2 bay leaves
juice 1/2 lemon
Roughly chop the pears and put them in small pan along with everything else for the puree. Poach the fruit until it is really very tender. Remove the bay leaves and the cloves and then blitz the fruit and liquid in a food processor. Sieve the resulting pulp to leave you with a nice smooth puree. Store the puree in a jar and keep it in the fridge.
1 part pear puree
1 part vanilla vodka
1 part ginger wine
bay leaf to garnish
Put everything but the garnish into a cocktail shaker along with plenty of ice and shake vigorously. Strain into coupe or martini glasses and garnish with a bay leaf. (If you’ve got too much time on your hands (like me, evidently) then you can use a pretty hole punch to cut shapes out of the leaves.)
Chocolate and cherries are such a joyous combination. You just can’t go wrong with it. You can however add to it. With booze! Cocoa infused gin with chocolaty richness, sweet amaretto and fragrant vanilla vodka combine with fruity cherry syrup to make this quite a […]
This is such a lovely dessert for chilly evenings. It’s comforting but not too heavy. It’s also another excellent way for me to make use of the apples from the tree in my back garden.
You don’t have to make your own pancakes for this, ready-made ones work fine (and save you a lot of time) but this recipe never lets me down if you want to make the whole dish from scratch. This is also quite a good dish to make ahead of time, just popping it in the oven to warm through a little before serving.
6 pancakes (British style, either bought or homemade)
1/2 tsp allspice
thick double cream (if you can’t get this then use very lightly whipped cream)
1/2 tsp sugar
Pre-heat your oven to 180°c.
Peel and core the apples and cut them into wedges. Melt the butter, sugar and allspice together in a heavy pan and toss in the apples. Let the apples sit and caramelise a little and then carefully turn them over. Keep doing this until the fruit starts to feel tender and they are nicely caramelised and coated in the toffee sauce.
Put a big spoonful of the saucy apples in the centre of each pancake, roll it up and pop it into a baking dish. Repeat this until all of the apple and pancakes have been used.
Bake the dish for about 15 minutes to ensure that everything is nice and warm.
Mix together the cream, bourbon and sugar and then serve this along with the baked pancakes.