Peach Crumble with Cocoa and Oats
Juicy peach pieces bake beneath a dark cocoa and oat crumble. Spoon the warm dessert from its baking dish after a short rest.
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Peach Jam
Peach half version of No3208 vanilla-syrup jam, with no inferred stone-kernel addition.
Peach Sorbet
Ripe peach sorbet with lemon, strained for a smooth texture.
Peach and Blueberry Cinnamon Mini Cakes
Peach dice and whole blueberries dominate these small, dense cakes with almonds, cinnamon and vanilla. The mixture is divided into square moulds and baked until the crumb between the fruit is set.
Peach and Cherry Almond Dessert
Peach and cherries are baked with almonds and quick-cooking oats in a dense vanilla dessert. Both fruits are stoned and diced, and the oat mixture rests briefly before flour is added.
Peach and Chestnut Honey Mini Cakes
Tender chestnuts, peach and almonds join a honey-and-oat batter. The chestnuts are weighed raw and simmered separately, then the mixture is baked in small square moulds and divided for sharing.
Peach and Honey Cocoa Mini Cakes
Peach dice and chopped almonds are baked in small honey-cocoa squares. Honey goes into the egg mixture while cocoa is sifted with flour; the rich cakes cool briefly before sharing.
Peach and Lemon Cake with Mint
Peach, peeled lemon flesh and sliced mint fill a moist vanilla cake. Baking powder is folded in with the flour, and the shallow bake is served after a rest in its tin.
Peach and Raisin Bread Puddings
Individual peach, raisin and bread puddings served warm with the book's separate hot rum sauce.
Peach, Almond and Coffee Skillet Cake
Peach wedges sit on an almond and oat cake baked in a skillet. Brewed coffee flavours the batter, and the warm cake is served straight from the pan.
Peaches, Chantilly
Peaches, Chantilly
Peanut and Mango Orange Cake
Chopped peanuts, mango dice and peeled orange flesh are baked in a shallow cake. The fruits are prepared before mixing, and baking powder is dispersed through the flour before the batter goes into the tin.
Peanut and Pineapple Cake with Mint
Pineapple pieces and chopped peanuts give texture to a mint oat cake. The pineapple core is removed, the mint is finely sliced, and the rolled oats rest in the egg mixture before baking.
Pear Compote I
Peeled pears poached in lemon water with sugar, then chilled in their reduced syrup.
Pear Compote II
Carefully blanched and peeled pears finished in lemon syrup and served cold.
Pear Jam
Pear quarter version of No3208 vanilla-syrup jam, with the apricot-stone note excluded.
Pear and Blueberry Vanilla Tart
A crisp pastry shell holds a vanilla almond filling with pear slices and blueberries. Cool the tart before cutting so the filling and crust hold together.
Pear and Peach Cobbler with Lime Yogurt
Juicy pear and peach beneath a golden, tender cobbler topping, served with cool lime yogurt. Makes six spooned portions.
Pear and Peach Rose Cake
Pear, peach and fresh edible rose petals are folded through a yoghurt cake with a little baking powder. Fine fruit dice distribute through the shallow bake, which is rested before serving.
Pear and Treacle Honey Cake
Cored pear dice sit in a rich treacle-and-honey batter with vanilla. The high syrup content makes a dense, sticky bake; cook it gently in a broad round tin and let it settle before portioning.
Pear, Almond and Cardamom Oat Cake
Pear slices top a soft oat cake scented with cardamom. Ground almonds enrich the crumb and a few chopped almonds finish the surface.
Pear-Shaped Stuffed Rice Croquettes
Firm Parmesan rice moulded into little pears around a delicate chicken-liver and lamb-sweetbread filling, then crumbed and fried.
Peas and Aubergine with Potato
Peas, aubergine, potato and tomato cook with turmeric, coriander and onion. Couscous is folded in before serving.
Peas and Cheddar with Horseradish
Tender peas and savoy cabbage are cooked with egg and cheddar, then folded with yogurt, cider and a measured spoonful of grated horseradish. Serve warm with crisp pita.