Cold peach soup

   
 

Ingredients: 4 ripe peaches, 1 natural yoghurt, ½ a glass of water, a few drops of lemon juice and vanilla essence.

Directions: Peel and chop the peaches. Combine them with yoghurt, the half glass of water the lemon juice drops and the vanilla essence. Beat the ingredients until you get a smooth mixture. 
Cool it down in the fridge for a few hours.
Before serving decorate with sliced almonds.

   
 
 

White peach flan

   
 

Ingredients: 6 white peaches, 5 eggs, 1 small tin of condensed milk and liquid caramel.

Directions: Peel and chop five of the peaches and combine it with the eggs and the condensed milk in a blender. When the mixture is smooth, pour it in a baking pan with the liquid caramel at the bottom.
Prepare a bain-marie with the baking pan in it and place it in the oven for about 40 minutes.
Serve really cold, decorated with small peach dices.

   
   
 

Goat cheese and quince delicacies

   
 

Ingredients: 1 escarole (or any other kind of lettuce), 2 portions of goat , 2 portions of “dulce de membrillo”, red fruits jam, a handful of dried fruits.

How to prepare the quince:
Put the whole quinces without peeling them in a pot with water and cook them for 25 minutes. Once the quinces have cooled down, peel them, chop them and put them in a saucepan. Add the same amount of sugar as quince. Cook on a low heat stirring constantly until it has the right texture (about an hour).

Directions: Place hot goat cheese slices and cold quince slices alternatively on top of the lettuce of your choice. Dress the salad with red fruits jam, pine nuts and hazelnuts.

   
   
 

Baked quinces

   
 

Ingredients: 4 ripe quinces, 150 gr brown sugar , a small half glass of brandy, ground cinnamon and muscatel wine.

Directions: Slice the quinces in half lengthwise. Remove core of the quince. Fill each quince with a spoonful of sugar and a splash of brandy. Sprinkle with cinnamon.
Preheat the oven to 180ºC. Put the quince in an oven tray filled with 3 centimetres of water and place it in the oven using bottom heat only to prevent the quinces from burning. Bake the quinces for at least an hour and a half, checking regularly that they are not overcooked. The quinces will be ready when the flesh is soft.
Drizzle sweet wine over the quinces before serving them.

   
 
 
 

Apples on puff pastry

   
 

Ingredients: 4 golden apples, frozen puff pastry dough,  50 gr raisins,  sugar, 1 egg, a bit of butter and a bit of rum.

Directions: Defrost the puff pastry and preheat the oven to 180ºC. Peel the apples, core them and stuff them with the raisins soaked in rum. Put a dollop of butter and a spoonful of sugar on top of the apples.
Cut the puff pastry in squares and use a pin roll to flatten the squares into thin sheets. Wrap the apples individually joining the four corners of each square. Paint the parcel with  beaten egg.

Bake in the oven for 40 minutes.

   
   
 

Apple skin cream

   

Ingredients: 5 apple peels, 4 spoonfuls of sugar, 1 glass of milk, 2 glasses of water, 2 egg yolks, a bit of butter, a spoonful of maizena (corn flour) and half a lemon peel.

Directions: Put the apple peels, the lemon peel and the water in a saucepan. Heat it up until it boils and cook for 20 minutes. Remove the saucepan from the stove, drain the peels and blend them with the milk and the egg yolks. Put the butter and the maizena in a saucepan and cook it until golden. Add the milk mixture and stir constantly until you get a smooth mixture without coming to the boil.
Serve really cold.

 
   
 

Cherry pie

   
 

Ingredients: 500 gr cherries, 100 gr almonds, 150 gr sugar, 150 gr flour, 150 gr butter, 2 eggs and a bit of rum.

Directions: Mix the flour, half of the sugar, half of the butter, the rum and an egg until you get a smooth dough. Cover with a damp cloth and let it rest for an hour. Roll the dough with a pin. Line a baking tray with the rolled dough and fill it with the pitted cherries. Combine the chopped almonds with the butter, the sugar and the beaten egg. Pour this mixture over the cherries.
Bake in the oven at 170ºC for 25 or 30 minutes, until lightly golden.

   
   
 

Cherry ice-cream

   
 

Ingredients: 300 gr cherries, 240 ml milk, 280 gr cream, 50 gr powdered milk and 80 gr invert sugar.

Directions: Grind the cherries and combine them with the regular milk and the powdered milk.  Whisk the cream until it starts to be firm. Add the sugar and continue whisking until it is thick.  Combine the cream with the ground cherries and pour mixture in a metal container with a lid.
Place the container in the freezer and stir every hour. Serve with chocolate sauce.

   
   
 

Apricot smoothie

   
 

Ingredients: 6 apricots, 2 glasses of yoghurt, 2 glasses of whole milk, some crushed ice cubes.

Directions: Put all the ingredients together and grind them until you get a liquid smooth mixture. Serve cold as an apetizer, at the end of a meal or as a snack.

   
   
 

Apricot jam

   
 

Ingredients: 1 Kg apricots, 750 gr sugar and 1 lemon.

Directions: Cook the apricots for 10 minutes until they are soft and grind them. Mix the apricots with the same amount of sugar and with the lemon juice. Cook the mixture stirring constantly. When the mixture is thick remove from the stove and let it cool down.
Store in air tight jars.

   
   
 

Plum tart

   
 

Ingredients: 8 plums, 20 gr sugar, 3 egg whites, 40 gr butter, 25 cl confectioner's custard and a dash of cognac.

Directions: Combine the custard with the cognac. Add the beaten egg whites and the finely chopped plums gently. Put in a greased oven tray and bake for about 7 minutes at 200ºC.

   
   
 

Plum soup

   
 

Ingredients: 450 g of red plums, 450 g of tomatoes, chopped without seeds, 75 ml of tomato juice, 1 onion, 500 ml of vegetable broth, 2 teaspoonfuls of sugar, salt and pepper.

Directions: Stir fry the chopped onion on a frying pan until golden. Put the onion and the rest of ingredients in a saucepan and bring it to a boil. Turn down the heat down and simmer for 15 minutes. Serve hot, decorated with finely chopped plums.

   
   
 

Cheese-stuffed kiwis

   
 

Ingredients: 2 ripe kiwis, 2 spoonfuls of mascarpone cheese, 6 chopped nuts and some honey.

Directions: Slice the kiwis lengthwise and hollow them carefully without breaking them. Mix the mascarpone cheese with a bit of honey, the nuts and the chopped kiwi flesh. Stuff the kiwis with this mixture and decorate with honey.

   
   
 

Kiwi sorbet

   
 

Ingredients: 8 ripe kiwis, 3 egg whites (or two glasses of cream), 100 gr sugar and 1 orange.

Directions: Peel and chop the kiwis. Combine them with the orange juice and the sugar. Place the mixture in the freezer until it hardens up a little bit. Whisk the egg whites until they form stiff peaks. Place again in the freezer until almost frozen. Process with a blender and serve.
   
   
 

Pear mousse

   
 

Ingredients: 800 gr ripe pears, 3 spoonfuls of cream, 6 spoonfuls of sugar, 3 egg whites and some vanilla.

Directions: Blend the pears, the cream, the vanilla and the sugar in a bowl. Work it thoroughly until you get a smooth cream. Whisk the egg whites until hard and combine them with the cream carefully.
Serve chilled in glasses, decorated with small pear dices.

   
   
 

Poached pears in red wine

   
 

Ingredients: 6 small pears, 2 glasses of red wine, 6 spoonfuls of sugar, a lemon peel and dried nuts to decorate.

Directions: Put the red wine with the lemon peel and the sugar together in a saucepan. Heat it up until it boils. Peel the pears but keep the stems on them. Boil the pears in the wine for about 40 minutes, until the wine reduces and the pears are soft.
Serve them as desert coated in chopped almonds or hazelnuts, or as a side dish with meat.

   
   
 

Red nectarine gazpacho

   
 

Ingredients: 4 nectarines, 2 tomatoes,  2 spoonfuls of mild vinegar, 4 spoonfuls of olive oil, some stale bread.

Directions: Chop the tomatoes and the nectarines and let them rest for a few minutes. Process with a blender and combine the mixture with the rest of the ingredients. Add more water or bred until you get the right texture. Pour through a Chinese strainer to remove all the peels and seeds.
Let the gazpacho rest for an hour and serve chilled.

   
   
 

Nectarine and tomato salad

   
 

Ingredients: 2 nectarines, 3 ripe tomatoes, 100 gr mozzarella, lemon juice, olive oil and some basil leaves.

Directions: Peel and chop the tomatoes and the nectarines to the desired size. Put them in a salad platter around the sliced mozzarella cheese. Dress with lemon and olive oil. Decorate with the basil leaves.

   
   
 
 
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