January 23, 2014
This has to be the easiest and most delicious dessert! Fresh, tasty and sweet. Even the most decadent dessert lover we know (who mainly eats chocolate desserts) just loves this for a fresh and lighter summer option. Buy stone fruit - nectarines, peaches & plums that are ripe (our local fruit shop has a bargain bin and the stoned fruit are at their best for cooking - just avoid bruises and fizzy fruit). This dessert is also gluten free. In winter, replace summer fruits with cooking apples (e.g granny smith or ballarat), half them & cut out the core, then follow this recipe.
1/2 cup cream;
1/2 cup sugar (we use about 1/4 cup for a slightly less sweet option);
2 cups coarse coconut thread;
1/2 cup, approx, berries - blueberries or raspberries (we use frozen blackberries, chopped slightly - add while frozen);
6-8 stone fruit halves (cut in half, twist to split in two and then cut out the stone).
Extra topping: We mix a teaspoon or two of castor sugar with a drop of vanilla to make vanilla sugar and sprinkle it on top of the toping before baking - it caramelises and gives the fruit a very subtle vanilla flavour.
Recipe derived from "Fuel for your Family - The Waihi Cooks", 2008.
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