Prunes in Sherry

From the Sun-Herald, Dec. 3, 1972

Soak large, plump, dessert prunes in sufficient sherry to cover. Store in a covered jar. Serve as they are or pip and stuff with marzipan, nuts or brandied fruits. Will keep for months. Excellent as a relish with poultry.

Baked Peaches

Clipped from the Sydney Morning Herald, Feb 13-19 2001

6 white peaches
3 tbsp honey
100ml verjuice
1 cinnamon stick
1 vanilla bean, split and scraped

Halve and stone the peaches. Whisk the honey and verjuice in a bowl, then add the vanilla bean and cinnamon stick. Place peaches in an ovenproof dish and pour liquid over them. Bake in a moderate oven for 20 minutes. Serve with double cream or creme fraiche.

Passionfruit Mousse

1 and a half cups mango pulp
half cup passionfruit pulp
2 tbsp caster sugar
1 tbsp Gelatine
quarter cup water
2 eggs separated
1 x 300ml carton thickened cream
extra cream and shredded orange rind to decorate

Lightly oil a fluted mould. Blend or process mango pulp. Combine in bowl with passionfruit and sugar. Sprinkle gelatine over water in a cup. Stand cup in pan of simmering water, stir till dissolved, cool slightly. Stir gelatine mixture and egg yolks into fruit. Beat cream in small bowl of electric mixer until soft peaks form, gently fold in fruit mixture, pour into prepared mould. Cover, refrigerate overnight.

Date and Pecan Slice

4 oz butter
4 oz brown sugar
4 oz self raising flour
half cup dates
half cup pecan nuts
1 egg
Vanilla Essence

Melt butter and sugar mix in egg and vanilla essence- nuts and flour
Press into tin. Mod oven, ice with lemon icing.

Apple Crumble Slice

Base- 125g butter
half cup sugar
1 egg
1 cup plain flour
half cup self raising flour

Filling- 4 large Granny S apples
3 tabs caster sugar
quarter cup water

Topping- 1 cup Corn Flakes lightly crushed
1 cup cocoanut
3 tabs Condensed Milk

Beat butter and sugar till light and fluffy. Add egg beat well. Fold in flour, mix well. Spread over base of 20cm x 30cm lamington pan
Cook in mod oven 180 C for 25 mins, cool
Filling- peel core and slice apples. Place in saucepan with sugar and water. Cover, cook over med heat until apples are just tender. Cool
Topping- Combine cornflakes, cocoanut and milk, mix well. Spoon filling evenly over base sprinkle with topping. Cook in mod oven 10 mins or until golden brown.

Mango Sorbet

1 cup water
two thirds cup castor sugar
2 Mangoes (about 750g) chopped
2 tsps grated lime rind
2 tablespoons lime juice
1 cup apple juice
1 x 150g can cocoanut cream
extra lime rind to decorate

Combine water and sugar in pan. Stir over heat, without boiling, until sugar is dissolved. Bring to boil, boil 5 mins, cool to room temp. Cover refrigerate till cold.
Blend mangoes, rind, juices and cocoanut cream til smooth. With motor operating grad. add sugar syrup in thin stream. Pour mixture into a 20cm cake pan. Cover, freeze for several hours.
Spoon mango mixture into a bowl. Beat with electric mixer till smooth. Return to pan, cover, freeze till set.

Grape and Honeydew Salad

750g red and green grapes with half a honeydew melon cubed
Add a bunch mint leaves
Dressing: Juice of an orange, two tsps honey, 2 tsps oil and quarter tsp cracked black pepper

Grilled Bananas with Mango Sorbet

4 Bananas, brown Sugar, Passionfuit, mango sorbet.

Split unpeeled bananas. Sprinkle with sugar. Grill until sugar is melted and browned slightly. Drizzle bananas with passionfruit pulp. Serve with sorbet.

Crush half a packet of amaretti biscuits, mix well with a little brown sugar lemon rind and a spoonful of butter. Place a spoon of mixture into canned or fresh peach halves. Use same recipe with gingernut biscs and pears.