Chocolate Banana Cinnamon Infused Jam

I feel like i won't be able to say enough how this makes my mouth water, but.. just think: opposite reaction of avocados ;)

BY COCO COOKS [*adapted from French Pastry School] (CocoCooks.blogspot.com)
(makes 6 half pint jars)
1 1/2-2 lbs bananas very ripe( black)
1 cup fresh orange juice
1/2 cup dark chocolate
3 1/2 - 4 cups sugar
1vanilla bean or 1/2 tsp extract
1 cinnamon stick
2 tbsp rum
Directions:
1) In a heavy bottomed sauce pan combine sliced bananas, orange juice,sugar , vanilla( pod split open and scraped), & cinnamon stick.
2) Cook until translucent(make it either lumpy or more refined).
3) Add chocolate( break it up a bit and melt a bit in microwave).
4) Remove from heat and cover & let rest overnight.
5) The following day bring to a boil. Jam should hit 65Brix (or for us home cooks until it forms like a raindrop on car rather than tar).
6) Place in sterilized jars/lids, seal and turn over. Let rest & cool overnight.
7) Process according to your canner instructions. (In class we learned you can process in a dishwasher. Just run it through the first wash cycle - not the complete one. Its an effective method method that has enough heat to seal the jams)

http://cococooks.blogspot.com/2009/07/chocolate-banana-cinnamon-infused-jam.html

Avocado Shake

To be honest, i loathe avocadoes. HOWEVER, i have plenty of friends who think that makes me crazy. so for those Advocado Aficionados... enjoy :)

BY EATING CLUB VANCOUVER (EatingClubVancouver.com)
Avocado
Condensed Milk
Ice
Milk
Directions:
1) Add avocados into a blender, add condensed milk, ice (to make the shake cold), and enough milk to make the blender's job easier. It's a thick concoction; almost thick enough to be able to hold over one's head. Almost.

**NOTE: A spoon is needed. A straw isn't cut out for the job.

http://www.eatingclubvancouver.com/2009/05/avocado-and-condensed-milk-three-ways.html

Fruit-Filled Chocolate Meringues

adding a fruit concoction to delicious meringues = brilliant! i love that they're strawberries in chocolate meringues as well; although, i am sure you could do any mix of flavors :)

BY JESSICA DENISE STEINMETZ (BellaOnline.com)
(makes 6 servings)
2 egg whites at room temperature
1/4 tsp. cream of tartar
Dash salt
1/2 cup sugar
1/2 tsp. vanilla extract
2 Tbsp. cocoa powder
3/4 cup fresh or frozen strawberries, halved or quartered depending on size
3/4 cup fresh or frozen whole raspberries
FOR GARNISH:
1 Tbsp. superfine or confectioners' sugar
Directions:
1) Preheat oven to 275 degrees.
2) Line cookie sheets w/parchment paper.
3) In mixing bowl, beat egg whites with cream of tartar, vanilla & salt until soft peaks form (tips of peaks will curl over when beaters are removed).
4) Beat in sugar a little at a time until soft peaks form (peaks will remain upright when beaters are removed).
5) Sprinkle cocoa over top & fold in gently.
6) Drop meringue by 1/4 cup portions onto parchment paper that has been lightly coated with cooking spray.
7) Indent center of each with back of tablespoon.
8) Bake 45min or until dry to touch. Remove & cool.
9) When completely cooled, store in air-tight container to prevent meringues from becoming soggy before serving time.
TO SERVE:
10) Fill center of each meringue with mixture of fruit so berries mound slightly.
11) Lightly dust fruit with sugar to garnish. If confectioners' sugar is used, sift lightly over berries using small strainer & spoon to move sugar through strainer. This technique achieves light dusting desired.

http://www.bellaonline.com/articles/art7349.asp

Figs in Wine

One of these days I will own a fig tree, until then I'll dream & find wonderful figgy recipes :)
FROM BELLA ONLINE (BellaOnline.com)
2 Cups dry white figs (12oz) (These should be soft, not hard and dry)
2 Cups red wine (merlot or pinot noir)
Directions:
1) Place the figs in a deep glass or ceramic bowl.
2) Pour the wine over the figs, covering them.
3) Cover the bowl with plastic wrap & place in the refrigerator for at least 24hrs.
4) Cool before serving.
TO SERVE:
5) Slice the figs in halves & quarters.
*NOTES: - If you are in a hurry, poach the figs in the wine for 20min or so, instead of putting them in the fridge for a day, until the figs swell
-You can fancy this recipe up by adding a cinnamon stick or vanilla bean to the wine.

http://www.bellaonline.com/articles/art6969.asp

Sweet Fruit Kabob

Simple & Perfect for outdoor summer bbq. & won't hurt that beach body either :)

BY ANIMATO (betterrecipes.com)
(makes 6-8 servings)
3 bananas, thick slices
2 Bartlett pears, sliced into thick wedges
2 granny smith apples, sliced into thick wedges
2 peaches, sliced into thick wedges
1 fresh pineapple cubed
MARINADE:
1 cup grapefruit juice
1/2 cup honey
3/4 tsp chopped fresh mint

Directions:
1) Combine juice, honey, & mint.

2) Marinate fruit for at least 30min.

3) Place fruit on skewer, alternating types.

4) Grill or broil for 6-8 min.

5) Baste with marinade as needed.

**NOTE: The family has fun assembling. Little ones will need help cutting. Other juices can be substituted for marinade & the mint left out.

http://dessert.betterrecipes.com/sweet-fruit-kabob.html

Gluten-Free Cheesecake Crust

Try using Macaroon Crumbs instead of GF version of Graham Crackers for your Cheesecake Crust :) a fabulous idea from Dorie Greenspan @ SeriousEats.com

http://www.seriouseats.com/recipes/2008/04/creamy-cream-cheese-cheesecake-for-passover-recipe.html

Slippery-Slidey Cinnamon-Espresso Cup Custard

Creamy desserts are totally wonderful, & for those coffee nuts, i'm sure you'll love this flavor :)

BY DORIE GREENSPAN (SeriousEats.com)
(makes 4 servings)
1 3/4cups whole milk
2-3tsp espresso powder (2tsp gives you a mild espresso flavor)
1/2tsp cinnamon
3 large eggs, preferably at room temperature
1/2cup sugar
Directions:
1) Center a rack in the oven & preheat the oven to 325F.
2) Butter four 6-oz custard cups (or coffee cups) & find a roasting pan that's large enough to hold them; line the roasting pan w/a double thickness of paper towels to keep the cups from sliding. Have a kettle of very hot water at the ready.
3) Bring the milk just to the boil & stir in the espresso powder & cinnamon, stirring until they are dissolved.
4) Remove the pan from the heat & keep at hand.
5) Whisk together the eggs & sugar until the sugar is dissolved & the mixture is pale. (You can do this by hand or w/a mixer.)
7) Mixing without stop, add just a little of the milk—you don't want to the heat to shock the eggs.
8) When you've got about 1/4cup of the milk in (& the eggs are tempered), you can add the rest in a slow, steady stream.
9) Mix gently so you don't create too much foam.
10) Strain the custard into a measuring cup w/a spout & skim off all the foam that's on the top (even though you mixed gently); divide the custard evenly among the four cups.
11) Place the cups in the prepared roasting pan, set the pan in the oven & very carefully fill it w/hot water to come halfway up the sides of the cups.
12) Bake the custards about 45min, or until they're jiggly only in the center when you tap them lightly.
13) Remove the cups to a rack & cool to room temperature. Chill, covered, for at least 2hrs before serving.
TO SERVE:
14) Serve the custards in the cups or unmold onto small plates by running a knife around the edge of the cup to break the seal.

http://www.seriouseats.com/recipes/2007/10/baking-with-dorie-slipperyslidey-cinnamonespr.html

Limoncello Semifreddo w/Strawberries

Summer is just around the bend & this fabulous dessert looks like just the thing to gulp down on a sunny day :)

BY DEBBIE MAJOR (DelicousMagazine.co.uk)
(makes 8 servings)

4 large very fresh eggs
75g caster sugar
500ml double cream
150ml limoncello, plus extra 4 tbsp
1kg small strawberries, hulled & halved
Finely grated zest of 1 large lemon

2 1/2 tbsp lemon juice
4 tbsp icing sugar
Directions:
1). Separate the eggs into 2 large mixing bowls.

2) Add the sugar to the egg yolks & beat for a few minutes w/an electric hand whisk until pale & thick.
3) In another bowl, whip the cream to soft peaks. Using clean beaters, whisk the egg whites to stiff but not dry peaks.
4) Fold the cream into the egg yolks, then fold in 150ml limoncello.

5) Carefully fold in the egg whites.

6) Spoon the mixture into a shallow 2.5-litre serving dish, about 5cm deep, cover with cling film & put in the freezer until needed – at least 7-8hrs.
7) About 20min before serving, put the strawberries into a bowl.

8)Add the lemon zest, lemon juice, the icing sugar & the extra 4tbsp limoncello. Gently stir together, cover & chill for 20min.
TO SERVE:

9) Scoop large spoonfuls of the semifreddo onto dessert plates & spoon some of the strawberries alongside.
**NOTES: Serve immediately as semifreddo melts faster than normal ice cream.

Contains raw egg

http://www.deliciousmagazine.co.uk/recipes/Limoncello_semifreddo_with_strawberries_1700

Vanilla Pannacotta w/Rhubarb Recipe

After a long absence in study land, have decided to come back with a recipe bang.. or at least with some some more fabulously delicious naturally gluten free recipes :D ENJOY!

BY ANGELA BOGGIANO (DeliciousMagazine.co.uk)
(makes 2 servings)
1½ gelatine leaves
30ml milk
1 vanilla pod, split & seeds scraped
200ml double cream
1 orange
35g icing sugar
100g forced rhubarb, chopped
4 tbsp caster sugar
Directions:
1) Soak the gelatine leaves in small bowl of cold water for 5min.
2) Meanwhile, place the milk, vanilla pod & seeds and half the cream in a small pan w/a strip of orange zest. Gently bring to the boil & simmer for 4-5min until thickened.
3) Squeeze the water from the gelatine leaves & beat into the cream.
4) Set aside to cool, then discard the vanilla pod & peel.
5) Whip the remaining cream w/the icing sugar until thickened, then fold into the cooled cream.
6) Pour into 2 x 120ml dariole moulds & chill for at least 2hrs to set.
7) Meanwhile, put the rhubarb in small pan w/the caster sugar & the remaining grated zest and juice from the orange.
8)Gently heat until the rhubarb is tender, then cool.
9) Dip the pannacottas in warm water, turn out onto plates & serve w/the rhubarb.

Nutritional info
Per serving: 703kcals
54.3g fat (33.8g saturated)
3.5g protein
53.3g carbs
50.6g sugar
0.1g salt

http://www.deliciousmagazine.co.uk/recipes/Vanilla_pannacotta_with_rhubarb___4166

Caramelized Apples & Pears

this looks so delicious i wish i hadn't already eaten my food budget of the week.. mmm :)

ANNE'S FOOD (annesfood.blogspot.com)
(make 2 servings)
1 apple
2 small pears
40g sugar (any kind: white, brown, vanilla, muscovado)
1 cinnamon stick
1/2tsp whole cloves
1/2tsp whole black pepper
2 whole star anise
10g buttersplash of calvados or brandy (optional)
75ml apple juice
Directions:
1) Peel & core the apple & pears, & cut them into wedges.
2) Sprinkle the sugar in a large frying pan & place it over high heat until the sugar starts to melt & brown.
3) Add the spices & the butter, & don't stir - just shake then pan gently to mix the sugar & butter.
4) Lower the heat a little, too. Add the fruit.
5) Fry for 5-6min, turning almost constantly, until the fruit is softened & has a nice, caramelized surface.
8) Add a splash of brandy or calvados if you've got it - watch out, it might catch on fire.
9) Add the apple juice & cook until it's reduced to a syrupy sauce.
10) Remove the spices - or not - & serve it w/custard or vanilla ice cream.

**NOTE: The spices are great here - but if you want to make sure you don't accidentally bite into a peppercorn, you better count how many you put in & fish all of them out before serving. Just saying.

http://annesfood.blogspot.com/2008/04/caramelized-apples-pears.html

Strawberries in Hibiscus & Vanilla Syrup

Not only does this recipe sound delicious, but the idea of letting something macerate, and vigorous boils is so cute :D

FROM CHEZ PIM (ChezPim.com)
500g or 2 pints of strawberries
2cups of water
½cups of sugar (if your berries are not very sweet you can add more sugar)
1cup of dry hibiscus flowers (called Jamaica at Mexican markets)
1 pod of vanilla bean (tsp of vanilla extract will do in a pinch.)
Directions:
1) In a small sauce pan, add the water, sugar & bring it to a vigorous boil.
2) Turn off the heat. Add the dry hibiscus & the vanilla pod (halved and scraped into the pot.) Stir well. Set aside to let the hibiscus & vanilla macerate in the syrup
3) Wash & dry the strawberries & cut into quarters. Set aside.
4) When the hibiscus syrup cools down completely, strain it into a large bowl.
5) Add the berries to the bowl & toss gently.
6) Cover & refrigerate for at least 1hr before serving. Can be served by itself or as on top of vanilla ice cream.

http://chezpim.typepad.com/blogs/2007/04/strawberry_in_h.html

Orange & Lychee in Ginger Syrup (Loy Gaew)

Currently in love with ginger tea.. so this sounds especially fantabulous :)

FROM CHEZ PIM (ChezPim.com)
(makes 8 servings)
3cups sugar
1tsp salt
1 5-inch piece ginger, peeled and thinly sliced
1/4cup tightly packed shredded fresh (or frozen & defrosted) coconut
6 medium oranges, peeled and sectioned(You can use a mix of oranges & kamquats or any other citrus.)
2 1/2 cups peeled & seeded fresh lychees, or 2 20-ounce cans lychees, drained
Handful of chopped mint (optional)
3cups crushed ice
Directions:
1) In a small saucepan, combine the sugar, salt, ginger & 4 cups of water.
2) Bring to a boil, then reduce heat to low & simmer until the liquid is reduced by half, about 20 minutes. Set aside to cool.
3) In a skillet (or wok) over medium-low heat, toast the coconut, tossing until evenly toasted. Spread on a plate to cool.
4) In a large bowl, combine the oranges & lychees.
5) Remove & discard the ginger from the syrup & pour the syrup over the fruit.
6) Mix in the mint & chill.
TO SERVE:
7) Spoon the fruit mixture into 8 small bowls. Add about 2tbsps crushed ice to each bowl and top w/ toasted coconut. Serve immediately.

http://www.chezpim.com/blogs/2007/03/cold_orange_and.html

Oven-baked Toffee Apples(Ahjus küpsetatud õunad mandli-iirisekattega)

i am a big fan of these estonian desserts using potato flour.. and of the looks of these scrumptious apples...mmmm :)

FROM NAMI-NAMI (Nami-Nami.blogspot.com)
(makes 4-6 servings)
5-6 large firm apples
TOFFEE-ALMOND TOPPING:
50g almond slices
50g unsalted butter
200ml soft brown sugar
100ml whipping or double cream
1tbsp potato flour
Directions:
1) Pre-heat oven to 200 C / 400 F
2)Peel the apples (optional*), halve & core them. Fit them snugly into a buttered oven-dish, cut-side down.
3)Mix brown sugar & potato flour in a small saucepan, add butter, almond slices, & cream, & bring slowly to the boil, stirring regularly.
4) Spoon the toffee mixture onto the apples.
5) Bake in the middle of oven for 20-30min (cooking time depends on the apples), until apples are cooked & toffee topping has thickened.
6) Cool a little & serve with ice cream.

**NOTES: In general, I tend not to peel apples from my mum's or grandma's garden, or apples from a reputable organic source. However, peeling apples beforehand makes for neater presentation and easier eating afterwards.

http://nami-nami.blogspot.com/2008/09/oven-baked-toffee-apples.html

Raisin Fruit Soup (Rosinakissell)

raisins were my childhood treat, so this sounds like a delicious way to liven up an old favorite :)

FROM NAMI-NAMI (Nami-Nami.blogspot.com)

(makes 4 servings)

200g seedless raisins
1.5L of water
sugar, to taste
1 cinnamon stick
3tbsp potato starch or cornstarch/cornflour
Directions:
1)Wash the raisins & soak in a bowl of boiled water overnight (the latter is not absolutely necessary, but it shortens the cooking period).
2)Place raisins & water into a saucepan & bring into a boil.
3) Season with sugar (careful here, as raisins are naturally sweet), throw in a cinnamon stick.
4) Simmer on a medium heat until raisins are all plump & softened.
5) Mix the starch w/some cold water & pour into the raisin soup, whisking constantly to avoid clumps. (If using potato starch, remove the saucepan from the heat the moment it starts to bubble lightly again. If using corn starch/cornflour, bring into a boil & simmer for couple of minutes.)
6) Pour into dessert bowls & sprinkle some sugar on top.
7) Serve with whipped cream, curd/farmer's cheese cream or softened vanilla ice cream.

http://nami-nami.blogspot.com/2009/03/rosinakissell-aka-raisin-fruit-soup.html

Baked Apples w/Cinnamon Cream

i wish i had more than a picture of apples because this dessert sounds incredible... ooh & it might have given a hint as to whether they meant grapes or raisins by sultanas, but it could be interesting w/either. let me know what you find out :)

BY MERRILEES PARKER (bbc.co.uk)
(makes 4 baked apples)
50g/2oz unsalted butter
50g/2oz caster sugar
finely pared zest of a lemon
2tbsp sultanas
150ml/¼pint of dessert wine
4 crisp apples, such as Granny Smith, cored
150ml/¼pint of double cream
1tbsp caster sugar
1tsp cinnamon
Directions:
1) Preheat the oven 170C/350F/Gas 3.
2) Place 50g/2oz of the butter, sugar, lemon zest & sultanas in a bowl. Mix well to combine.
3) Spoon the butter mixture into the apples. Stand the apples in an ovenproof baking dish & pour over the dessert wine.
4) Cover the dish w/foil & bake for 25-30min. The apples should be beginning to soften.
5) Remove the foil & cook for a further 15-20min, when the apples should be completely soft & beginning to brown.
6) Meanwhile whip the cream w/sugar & cinnamon.
7) Serve the apples straight from the oven w/spoonfuls of whipped cream.

http://www.bbc.co.uk/food/recipes/database/bakedappleswithcinna_3103.shtml

Fresh Lemon Syllabub w/Raspberry & Rhubarb Compote

i am just in love w/the word 'syllabub' .. it just sounds so cute. and i'm sure it's a delicious dessert as well :)

BY HAZEL AUBERY-WADE (bbc.co.uk)
(makes 1-2 servings)
FOR THE RHUBARB & RASPBERRY COMPOTE:
2 stalks young rhubarb, chopped
7 fresh raspberries, plus extra to serve
100g/3½oz caster sugar
1 orange, juice and zest only
FOR THE SYLLABUB
100g/3½oz caster sugar
1 unwaxed lemon, juice and zest only
150ml/5fl oz sweet dessert wine
300ml/10½fl oz double cream
fresh mint leaves, to garnish
icing sugar, for sprinkling
Directions:
FOR THE RHUBARB & RASPBERRY COMPOTE:
1) Place the rhubarb & raspberries into a pan over a medium heat.
2) Add the caster sugar, the orange juice & a pinch of the zest (reserve the remaining zest for garnish) & heat for 4-5min, or until the rhubarb is tender.
3) Remove from the heat & pour into a shallow dish & refrigerate until ready to serve.
FOR THE SYLLABUB:
4) Place the caster sugar & the lemon juice into a mixing bowl.
5) Add the sweet dessert wine & stir until the sugar has dissolved
6) Add the double cream &whisk until soft peaks form when the whisk is removed.
7) Spoon the syllabub into a glass tumbler.
TO SERVE:
8) Remove the compote from the fridge & place a generous spoonful on top of the syllabub.
9) Place the remainder of the compote into a glass tumbler & serve alongside the syllabub.
10) Garnish each glass w/a sprinkling of lemon/orange zest & a mint leaf and dust w/icing sugar. Serve w/extra raspberries.



http://www.bbc.co.uk/food/recipes/database/freshlemonsyllabubwi_89726.shtml

Orange & Nut Date Cups

just plain nutty ;)

FROM NOOSCHI: A FOOD DIARY (nooschi.com)
350g dates
1/2cup toasted walnuts, chopped and crushed
1/4cup toasted almonds, ground
1/4cup toasted almonds, chopped and crushed
1/4cup toasted macadamia nuts, chopped and crushed
1/4cup toasted sesame seeds
2tbsp freshly squeeezed orange juice
1tbsp orange zest
2tsp rose water
1tsp ground flax seed
Directions:
1) Chop up & crush the dates & nuts into small pieces
2) Place all of the ingredients into a food processor & chop until it becomes a pasty date mixture
3) Place the date mixture into a mixing bowl, & continue to mix with a fork for a few minutes to ensure you mash up all of the date chunks
4) Line a mini muffin tin with wax paper. (My muffin tins 2 inches in diameter, & 1 1/4 inches deep)
5) Drop the date mixture into each muffin tin cup & fill it to the top
6) Press the date mixture tightly into the muffin tin cup w/a small spoon
7) Cover each muffin tin cup filled w/date mixture w/wax paper
8) Refigerate for 2 hours & serve.
TO SERVE:
9) dust the date cups lightly w/icing sugar, and garnished with grated orange peel.

**NOTE: When the mixture is left at room temperature for too long, it gets very soft.

http://www.nooschi.com/2008/11/orange-and-nut-date-cups.html

Pukka Pineapple w/Bashed-up Mint Sugar

not only does this look ridiculously simple, but the instructions for this recipe are fabulous, especially '5' .. if only i had cable i might think of watching his show. hmmm

FROM JAMIE OLIVER (JamieOliver.com)
(makes 4 servings)
1 ripe pineapple
optional: natural yoghurt, to serve
4 heaped tbsps caster sugar
1 handful of fresh mint
Directions:
1) Cut both ends off the pineapple & peel the skin with a knife, removing any little black bits.
2) Then cut the pineapple into quarters & remove the slightly less tasty core, which I usually discard or suck on while preparing the rest of the dish. Finely slice your quarters, lengthways, as thin as you can
3) Lay out flat in one or two layers on a large plate. Don't refrigerate this – just put it to one side.
4) Take the plate to the table after dinner w/a pot of yoghurt that can be passed round
5) Return with a pestle & mortar with the sugar in it. (Your family or guests will probably think you've gone mad, especially if you ignore them while you do this),
6) pick the mint leaves & add them to the sugar.
7) Bash the hell out of it in the pestle & mortar at the table. You'll see the sugar change colour and it will smell fantastic. It normally takes about a minute to do if you've got a good wrist action.
8) Sprinkle the mint sugar over the plate of pineapple – making sure you don't let anyone nick any pineapple before you sprinkle the sugar over. What a fantastic thing. If you have any leftovers, you could always make a piña colada with them.

**NOTES: Buy yourself a ripe pineapple. It should smell slightly sweet and you should be able to remove the leaves quite easily.

http://www.jamieoliver.com/recipes/dessert-recipes/pukka-pineapple-with-bashed-up-mint-suga

Lavender Creme Brulee

my grandmother used to love everything lavender so this reminds me of her. maybe less for her love of it, and more because of all the soaps i inherited when she decided she was allergic. Eeep.
i am trusting jamie oliver & hoping this creme brulee doesn't taste like soap.... ;)

FROM JAMIE OLIVER (JamieOliver.com)

(makes 4 servings)

2 vanilla pods

300ml double cream

200ml whole milk

8 large free-range or organic egg yolks

75g sugar

a bunch of lavender, flowers picked

4tbsp caster sugar

Directions:

1) Preheat the oven to 140°C/275°F/gas

2) Score the vanilla pods lengthways & scrape out the vanilla seeds w/a knife or a teaspoon.

3) Place the seeds into a saucepan, add the pods, cream & milk & slowly bring to the boil. Remove from the heat.

4) Meanwhile, get yourself a large bowl that will fit over your pan & beat together the egg yolks & sugar until light & fluffy.

5) Remove the vanilla pods from the pan &, little by little, add the milk & cream to the egg mixture in the bowl, whisking continuously.

6) Add 2.5cm of hot water to your dirty pan, bring to a simmer & put the bowl on top of the pan.

7) Cook the mixture for 5min over the simmering water, stirring often, until it thickens & coats the back of a spoon.

8) Stir in a small handful of lavender flowers, but the trick is to be delicate – you only need a hint of its distinctive, strong flavour.

9) Remove any bubbles or froth from the mixture before dividing it between your ramekins.

10) Stand these in a high-sided roasting tray, & fill the tray w/water halfway up the ramekins.

11) Place carefully in the preheated oven & cook for around 30-45min or until the mixture has set but is still slightly wobbly in the centre.

12) Allow to cool at room temperature then place in the fridge until ready.

TO SERVE:

13) sprinkle each crème brûlée with a tablespoon of caster sugar & some more of the lavender flowers & caramelize under a very hot grill or using the chef’s torch.

http://www.jamieoliver.com/recipes/dessert-recipes/lavender-creme-brulee

Easy Peachy

definitely an unexpected bbq dessert, but sound amazingly scrumptious in their simplicity. and y'all know how much i love fruit desserts.. mmm :)

FROM A SLICE OF CHERRY PIE (aSliceofCherryPie.blogspot.com)

Peaches

Sprinkle of Sugar

Mascarpone Cheese
OR Double Thick Cream

Directions:

1) halved & de-stoned ripe peaches (easily done by running a sharp knife all around the middle of the peach, then twisting the halves in opposite directions to prise them apart, then just digging out the stone w/a spoon)

2) sprinkled on some sugar

3) wrapped them in little foil parcels

4) put them on the barbeque. around 25 min ( to heat through & soften)

5) serve with a choice of mascarpone cheese or extra thick double cream

**NOTES:Although we put these on the barbeque you could just as easily bake them in the oven. I reckon 20min at about 200C should do it.

http://asliceofcherrypie.blogspot.com/2007/08/easy-peachy-pudding.html