Yael’s Guilt free Clafoutis

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2 large eggs
3 tbsp flour
1.5 tbsp ground almonds
3 tsbp sugar
4 medium plums
1 tsp vanilla extract
1 tsp cinnamon
Few drops of almond essence
Pinch nutmeg

Serves 4 to 6
Calories about 150 per portion.
Can be made as deep individual servings or as a large shallower dish.

Stone and cut the plums into small pieces (for individual portions) or slices/halves for a large serving.
Warm the plums and spices in a pan with a tbsp water. Add extra sugar if you like things sweet or the plums are aspro.

Beat egg whites to soft peak stage meanwhile make a batter with the egg yolks, flour, ground almonds, sugar, vanilla and almond essence.

Line the bottom of dish/es with the slightly stewed fruit.

Fold the egg whites into the batter, you don’t need to be super gentle just don’t knock out all the air.

Spoon batter mixture over the fruit and bake at 180c for about 15 minutes.

Cool slightly and dust with icing sugar, great served with fat free Greek yoghurt and maybe a little honey.

Sarah’s Fennel & Ginger Panacotta

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For the Jelly:
1 cup fennel liqueur or fennel syrup (I used fennel liqueur) slightly warm
2 leaves gelatine

fennel leaves for decoration

Soak the gelatine in a very small amount of water until soft and then add to the fennel liqueur

Pour into 8 small moulds to a depth of 1 1/2 cms and leave to set in the fridge for 1 hour

For the Panacotta:
1 cup cream
1/4 cup sugar
1/2 tsp powdered ginger
2 tbsp chopped chrystalised ginger
2 1/2 leaves gelatine
1 cup cream for whipping

For the Ginger Sauce:
2 tbsp golden syrup
2 tbsp butter
1 1/2 tsp ginger powder

Bring the first cup of cream to a simmer, add the sugar and both gingers and cook gently for 2 minutes. Remove from heat.

Soak the gelatine in a very small amount of water until soft.

Add the gelatine to the warm cream, stir until dissolved and then cool to room temp.

Whisk the 2nd cup of cream and gently fold in to the other cream mixture.

Pour onto the top of the set fennel jelly and allow to set for 4 hours before serving.

For the sauce, melt the butter with the golden syrup and add the powdered ginger. Simmer gently for 2 minute. Leave to cool slightly then decorate the plate with the sauce and some fennel fronds.

Adapted from Fran’s Raspberry Panacotta recipe and inspired by Kate and her fennel syrup recipe http://glutenfreegirl.com/fennel-syrup/ via Gluten Free Girl


Sarah’s Pear & Ginger Upside-Down Pudding


Delicious pear, ginger and walnut upside-down pudding, a lovely moist pud and one of our customers favourites when we had our pub!

320g self-raising flour
200g soft brown sugar

2 1/2 tsp ground ginger
1 1/2 tsp cinnamon
20g butter
50g chopped walnuts
3 pears
240 ml milk
100ml olive or sunflower oil
2 eggs
2 tbsp dark treacle

1. With the butter, grease the base (thickly) and sides of a 28cm springform round tin

2. Sprinkle 3 tbsp of the brown sugar over the butter and then half the chopped walnuts

3. Slice the pears very thinly and arrange in circles neatly on the bottom of the tin

4. Sieve the flour into a large bowl and add the rest of the sugar, spices and the remaining walnuts

5. In a separate jug whisk the milk, oil, eggs and treacle together

6. Add the wet ingredients to the dry and fold together

7. Pour mixture over the prepared base and bake in the centre of a Pre-heated oven at 175oC for approximately 40 minutes until golden brown and firm but springy to the touch

8. Turn out upside-down onto a large plate and serve warm with cream, ice cream or custard – yummy!

Dwight’s Pear ice cream with homemade chocolate sauce accompanied by gorgonzola/pecan mousse

Chocolate sauce: 3/4 cup unsweetened cocoa powder
1 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 cups whole milk

1 tablespoon vanilla
Place first four (dry) ingredients in a medium-sized saucepan, along with 1/2 cup of the milk and whisk to combine into a thick paste.
Add the remaining milk, bring the mixture to a boil, and whisk to combine well. When sauce boils, reduce heat to low and simmer very gently for 5 minutes, whisking often. Remove from heat, add vanilla, and cool.
Gorgonzola/Pecan mousse:
1/2 cup toasted pecans (toasted 5 min at 350)
1/3 pound soft Gorgonzola cheese, room temperature 3 tablespoons heavy cream
Sea salt and freshly ground pepper
Finely chop the nuts in the work bowl of a small food processor. Crumble the cheese into the bowl and add the cream and salt and pepper to taste, and process until completely smooth, scraping sides when necessary. Serve at room temperature.
Pear ice cream:
2 1/4 pounds ripe Anjou or Comice pears, peeled, halved, cored, thinly sliced (about 4 cups)
1 cup pear nectar
1 tablespoon fresh lemon juice
6 large egg yolks
3/4 cup sugar
2 cups whipping cream
1 2-inch piece vanilla bean, split lengthwise
1/2 cup light corn syrup
Combine pears, pear nectar and lemon juice in heavy medium saucepan. Bring to boil over medium-high heat. Transfer to processor; puree until smooth. Chill until cold.
Whisk yolks and sugar in medium bowl to blend. Bring 1 cup cream to simmer in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return to same saucepan. Scrape seeds from vanilla bean into mixture; add bean. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Pour through strainer into bowl. Mix in 1 cup cream. Cool 15 minutes.
Add corn syrup and 3 cups pear puree to custard and whisk until blended (reserve any remaining pear puree for another use). Chill custard until cold, at least 4 hour or overnight.
Transfer custard to ice cream maker. Process according to manufacturer’s instructions. Transfer to covered container and freeze. (Can be made 2 days ahead.)

Maureen’s Poached Pears & Ice Cream

Serves 6

6 peeled, cored and halved pears

1.½ cups of red wine
¾ cups granulated sugar
2 tblsp fresh lemon juice
2 tblsp lemon zest
2 tsp vanilla essence
2 tsp ground cinnamon
Tub of ice cream or gelato

Except the pears and the ice cream, combine all other ingredients and bring to a boil. Reduce the heat to a simmer and carefully add the pears. Simmer for 10 – 12 minutes turning pears to coat on all sides and simmer an extra 10 minutes. Test the pears for tenderness by poking with a fork. Remove pears to a bowl and allow to cool. Turn up the heat and reduce the wine mixture by half to a syrupy content. Place two halves on each plate for service. Pour over wine syrup and add a scoop of ice cream or gelato.

Tina’s Pear Crumble


For the “filling”:
8 pears peeled and sliced
generous amounts of ground cinnamon
1/4 cup sugar (or in my case, zucchero di canna)

For the crumble:
½ cup sugar (zucchero di canna)
1-1/2 cups of: oats OR flour- I had farina di farro (spelt flour) handy so I used that as I could not find oats at the store here in Bologna. (You can even use a gluten free flour)
cinnamon (a few sprinkles)
½ cup butter, cubed at room temperature

Preheat the oven to 180C.

Mix the flour (or oats) and the sugar together in a large mixing bowl. Sprinkle in a bit of cinnamon. Take a couple of cubes of butter at a time and rub it into the mixture with your fingers. Keep doing this until the butter is finished and the mixture resembles that of breadcrumbs.

Put the pears into a large bowl and sprinkle in the sugar and the generous amounts of cinnamon. 
Grease and ovenproof dish and spoon in the pears. Sprinkle the crumbles over the pears and bake in the oven for 40 – 45 minutes until golden brown.

Louie’s Red Wine Poached Pears

This is one of those easy recipes that are great for entertaining because the pears turn a gorgeous jewel color when poached, creating a great presentation. You can also prepare this dish completely ahead of time and then simply serve it when you are ready. Here in Umbria, Sagrantino wine is often used to poach the pears, but any full bodied red wine will work well. There are many ways to serve these wonderful pears but I prefer simply poaching them whole and serving them with a little of the sweet spiced reduced syrup. They can also be cooked, then chopped and and served with a little of their syrup over a slice of angel food or pound cake. I have also served these pears with a little syrup along with a scoop of vanilla gelato, or with a dollop of sweetened mascarpone cheese or whipped cream. Choose pears that are not so ripe that they are soft to the touch as they will fall apart when poached. A little under ripe is better than too ripe for this recipe.

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 40 mins

These jewel toned poached pears make a lovely presentation but are delicious too!


4 Almost Ripe Large Bartlet or Anjou Pears
4 Cups Full Bodied Red Wine
3/4 Cup Granulated Sugar
2 Whole Cinnamon Sticks
Slice Of Lemon Zest


Carefully peel the pears leaving the stem intact.
In a saucepan large enough to hold all four pears standing, heat the red wine, sugar, cinnamon and lemon zest until it comes to a boil.
Reduce the heat and add the pears with stem end up.
Cover the pot and simmer, spooning some of the poaching liquid over the pears from time to time.
Cook until the pears are tender when pierced with a knife, about 20 to 25 minutes.
Remove the pears from the liquid and set them aside for now.
Remove the cinnamon and lemon zest and bring the poaching liquid back to a boil.
Continue to boil until it has thickened and is reduced by at least half.
Serve the pears with a little of the thickened syrup on top, or in any of the options described above.

Apple Crumble by Lizabetha


Crumble top:

100g plain flour
50g Butter or Cooking Margerine
75g Brown sugar
teaspoon of Cinnemon
grated ginger cube (for a bit of zing)

This is something I have experimented with adding different things. If you do not have Vino Cotto try and little port or nice dark sherry.

Makes a dish as per size in pic.. serve about 6


2 or 3 Large cooking apple peeled and chopped
70g caster sugar (can use brown)
25g butter
table spoon Vino cotto(my own secret ingredient)

Method: Put plain flour in a mixing bowl and add the butter (cut in small pieces) to the flour and mix together with fingers to make a bread crumb type mixture. Add the sugar and mix in with spoon. Can use a bit more flour and butter to make a bit more if you have a large dish.

Melt the 25g butter in a saucepan and add chopped peeled apples and sugar on low heat. This should carmelise. Add the vino cotto and stir until apples start to soften. Place in baking dish. Any excess liquid can be added over the top on serving. Don’t add to much liquid in dish otherwise the liquid will seep through the crumble toping. Spoon the crumble topping over the top, sprinkle some brown sugar over the top and bake in centre of oven 150 oc for about 20 min or until topping browns. Serve with ice cream, custard, or to be good some natural yoghurt or low fat Creme Freiche.

Tip: You can of course use other fruit like red or blackberries, Rhubarb or add a combination of fruits, like apple and rhubarb.