4 mouthwatering fruit desserts you'll want to try now
Fruits add fibre and flavour to desserts and are nutritional too. With a wide range of summer fruits such as peaches, mangoes, plums and melons, why not make seasonal treats out of these?
But ice cream isn’t the only dessert you enjoy in summer. Here are some other delicious options that are easy to make and will satisfy your sweet tooth. So dig in!
Peach Crème Brûlée
10 peaches - very ripe, peeled and pureed
½ cup icing sugar
2 cups ready vanilla custard
2 cups fresh whipped cream
½ cup brown sugar
Thin peach slices for garnish
Cook peach puree with icing sugar until thick and a little dry. Gently fold half of it in the custard that has already been prepared. Reserve the other half for topping.
Combine whipped cream and custard by folding with a spatula. Pour on a baking dish and sprinkle a thin layer of brown sugar all over. Place under the broiler until sugar melts and hardens. Let chill for a few hours.
Take out small portions in serving cups. Top with remaining peach puree, a dollop of fresh cream and a peach slice, and enjoy!
Revitalising Mango and Mint Mojito
1 cup sweet mango pulp
¼ cup icing sugar
¼ cup mint leaves
4 lemon wedges
1 cup crushed ice
Take a deep steel or glass bowl. Add mint leaves, lemon wedges, icing sugar and crushed ice. With a heavy base crusher break everything until a mushy mixture is ready. Add mango pulp and soda water.
Using a sieve, pour the drink into small martini glasses. Garnish with a slice of mango and a sprig of mint. Serve chilled!
Apricot Whole Food Jam
1 kg ripe apricots, pitted
2 cups sugar
1 cup butter
2 tbs lemon juice
1 tbs lemon zest
Heat butter, and add apricots, sugar and lemon juice to it. Cook until very mushy and thick paste is ready.
Add lemon zest. Blend to a smooth paste. Take out in a bottle or plastic container. Keep refrigerated and use within one week.
P.S.: You can also use this mixture by folding with custard and cream to make khubani ka meetha.
Black Plum Crumble
1 kg plums, pitted and very thinly sliced
1 cup sugar
2 cups fresh cream
1 tsp vanilla essence
1 cup butter, melted
1 ½ cup digestive biscuits crushed to powder form
½ cup almond powder
Heat half of the butter. Then add plums and sugar until mushy and the water dries. Add cream and combine well. Take out in a baking dish.
In a separate bowl combine the remaining butter, digestive biscuit powder, almond powder and vanilla essence into a crumble.
Spread the crumble on top of the plum mixture. Preheat the oven with the broiler on, bake until the top is golden and the bottom is bubbly.
Serve with a dollop of vanilla ice cream.
Originally published in Dawn, EOS, July 30th, 2017