Jamie Olivers Baked Fruit Recipes
VANILLA BAKED FRUIT
Now this is a 'naughty but nice' cream. It is great on the side with baked fruit, but also useful as a filling for those last-minute fruit tarts. Just fill a pastry case with it, cover with fruit, give it a quick glaze if you like (1 tablespoon jam and 1 tablespoon water warmed in a pan) and Bob's your uncle and Fanny's your aunt.
Provided by Jamie Oliver
Categories dessert
Number Of Ingredients 6
Steps:
- Simply mix the sugar into the mascarpone.
- This cream has a lighter texture than mascarpone cream. It goes well with almost any dessert.
- Whip the cream and sugar until the mixture stays in soft peaks. Don't over-whip.
- Don't buy vanilla essence and don't buy ready-made vanilla sugar. It's so expensive, you don't get much and you can so easily make a much better version yourself. You should use vanilla pods. Although the pods are quite expensive, the recipe works out much cheaper in the long run because of the amount you can make.
- VANILLA SUGAR: Don't buy vanilla pods that are dry and hard -- buy them fat, sticky and squashy. What we want to do is infuse the natural vanilla flavor of the vanilla pods into the sugar. It is perfectly fine, and obviously quicker, just to pop the pods in an airtight container with the sugar; you will achieve a more subtle flavor. I really like this recipe, though, because you get the maximum flavor from the pods.
- You need a food processor for this one. Put your vanilla pods in the mixer, blitz, scrape the sides and blitz again. Add all the sugar and blitz for about 2 minutes. Sieve the mixture into a bowl, return any lumps to the food processor and blitz again. (You may want to repeat this process if you want it really fine). The result will be a slightly ashy-colored mixture -- now that's real vanilla sugar!
- Store it in an airtight container. It should last you for ages.
JAMIE OLIVER'S BAKED FRUIT
Jamie Oliver via Toronto's STAR newspaper. Serve with vanilla icecream, whipped cream, or yogurt cheese sweetened with a little maple syrup.(I liked my still-warm plums, nectarines and bananas with just a drizzle of brandy over-the-top.)
Provided by Gerry sans Sanddunes
Categories Dessert
Time 17m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425*F Using a food processor, combine vanilla pod and sugar.
- Wash fruit.
- Halve and remove pits from plums, nectarines, peaches and apricots, if using, and peel bananas and cut into chunks.
- Place fruit in a single layer on baking sheet (s).
- Sprinkle with about 1/2 cup of vanilla sugar.
- (Store leftover vanilla sugar in an airtight container.) Bake fruit 10-15 minutes, or until fruit is soft but still holds its shape.
- Serves 8-10.
Nutrition Facts : Calories 96.8, Carbohydrate 25, Sugar 25
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