MAKING 1 Into the flan base, pour a thin layer (200 ml / 7 fl oz) of hot creme patissiere. 2 Drain the pears throughly. 3 Arrange them on the creme patissiere in the flan and sprinkle them with eau de vie Poire William. 4 Cover using the remaining... - 37.6596

1. Place the blackcurrants, sugar and water in a pan and cook gently for about 10 minutes, stirring occasionally, until soft. 2. Puree in a food processor or blender, then sieve to remove the seeds. Leave to cool, then add the creme de cassis, if using. 3.... - 19.8607

GETTING READY 1. In a large heatproof bowl, tip in the wine and the sugar 2. Cover and microwave on HIGH for 3 minutes or till done 3. Cool this syrup over ice MAKING 4. Peel and core the pears 5. Cube the flesh of the pears 6. Tip the flesh into the shallow... - 37.2661

MAKING 1) In the slow cooker, put all the ingredients except for the vanilla. 2) Cover the cooker and cook on LOW for 5 to 7 hours. 3) Take off the cover and add the vanilla. Stir well. 4) Chill the fruit. FINALIZING 5) In each chilled fruit cup, put the... - 34.3065

Peel and halve the pears. Remove the core and the stalk. Lay the pear halves in a flameproof dish and add the wine, sugar, vanilla extract and cinnamon stick and simmer over a medium heat for 10 minutes. Remove from the heat and allow to cool in the... - 39.09

Wash and dry pears. Rub skins all over with softened butter. Place on a baking sheet. Bake in preheated slow oven (300°F.) for about 40 minutes, or until soft. Sprinkle with Vanilla Sugar. Serve hot or cold, with a custard sauce, or plain. Makes 8 servings. - 30.5831

GETTING READY 1) Thinly peel the pears and then carefully cut out the cores from the fruit’s base. Leave the top and stem intact. 2) From the base of each pear, cut a small sliver so that it is easy to make it stand upright. 3) Chop the cherries and walnuts... - 44.8514

1. Brush each pear with lemon juice. Place in an ovenproof dish. 2. Dissolve the sugar in 150 ml (1 1/4 pint) water, then bring to the boil without stirring and boil until the syrup becomes a light golden caramel. 3. Remove from the heat. Quickly pour on the... - 31.3116

1. Dissolve the sugar in the water; add the lemon juice and spices and simmer in a pan with a tightly fitting lid for 10 to 15 minutes. 2. Peel the pears carefully and cut a slice off the bottom of each so that they will remain upright. Leave stems intact. 3.... - 39.4437

Mix water and sugar in a large skillet (not iron) and heat over moderate heat, stirring until sugar dissolves. Add pears, cover, and simmer 10-12 minutes, turning once in the liquid, until tender but not mushy. Mix in vanilla, then cool pears in liquid. Spoon... - 32.2597

1. Roll out the pastry thinly on a floured surface to a 5 mm (1/4 inch) thickness and cut out four 15 cm (6 inch) circles. Place on a baking sheet and chill for 20 minutes. 2. Slice the apples thinly and arrange overlapping in concentric circles over the... - 22.5319

GETTING READY 1) Peel, core, and slice the apples. 2) Preheat oven to 425 degree. MAKING 3) In a saucepan, melt butter, and stir in lemon rind and apples. 4) Cover and cook over low heat until apples are soft. 5) Beat apples with sugar and raisins until a... - 44.6712

MAKING 1 Prick the flan base with a for and arrange on a baking tray. 2 Evenly spread the creme patissiere into the flan case, making a dome in the middle. 3 Halve the apples and cut into 3-mm / 1/8 - in slices. 4 Arrange the slices of apple in... - 38.4002

GETTING READY 1. Preheat oven to 2. Grease a baking sheet with butter or cooking spray. 3. In a bowl, coarsely crumble cookies and mix with flour. 4. In a medium bowl, beat together egg with 1 tablespoon of lemon juice. 5. Peel bananas and toss in egg... - 44.8393

1. Grease and line a 20 cm (8 inch) square cake tin. 2. Whisk the eggs and sugar together using an electric whisk for about 10 minutes, until the mixture is very thick and mousse-like. 3. Carefully fold in the flour, then turn into the prepared tin. Bake in a... - 33.1928

MAKING 1. Take out the crusts from the bread and fry in the butter until golden brown. 2. In a saucepan let the plums heat gently. SERVING 3. On a plate arrange the bread, place the plums on each slice and top with whipped cream (mixed with whatever liqueur... - 27.6274

1. Make 4 large or 8 small pancakes and keep hot. 2. Grate the rind from one orange, and with a sharp serrated knife cut off the pith and carefully remove the segments of orange. Cut each segment into 2-3 pieces. Thinly slice the other orange. 3. Make the... - 29.8631

1. Puree 350 g (12 oz) of the raspberries and then sieve. Add sugar to taste and flavour with the lemon juice. Pour into individual coupe dishes. 2. Quarter the figs and arrange them on top of the raspberry puree. 3. Spoon a large swirl of cream onto each... - 29.1104

1. Sift flour, baking powder and cinnamon into a large bowl; stir in almonds and sugar until well blended with a wooden spoon. 2. Combine butter or margarine, milk and brandy in a 2-cup measure; pour into bowl; stir until well blended. Divide dough in half;... - 28.4219

Preheat the oven to 350° F. In a blender or food processor, blend the milk, flour, eggs, sugar, and flavorings. Alternatively, whisk the ingredients together in a bowl until they are light and well-blended. On the range top, melt the butter in a 10-inch... - 41.8553

Sift the flour and salt onto a board, make a well in the centre and put in the hazelnuts, sugar, butter and egg yolk. Work the flour into the centre, using the fingers; mix to a smooth paste. Cover and chill for 1 hour. Divide the dough into 3 pieces. Roll... - 40.6198

MAKING 1. Halve the apricots and remove their pits. 2. Take a saucepan and boil sugar with 2 tbsps of water, then add in halved apricots. Gently poach them for about 6-8 minutes. Ensure that the apricots are tender and they retain their original shape. 3.... - 42.9042

1. Sift the flour and sugar together into a bowl. Rub in the butter or margarine until the mixture resembles fine breadcrumbs. Blend together with the egg. Knead lightly until smooth, then wrap in cling film or greaseproof paper and refrigerate for 30... - 35.4914

1. Place the strawberries in the bottom of 4 ramekins and sprinkle with the Kirsch, if using. 2. Beat the egg yolks in a bowl with the caster sugar. Heat the cream in a pan almost to boiling point and pour onto the eggs. Mix well. 3. Place the bowl over a pan... - 31.6931

1. With a teaspoon, scoop out a little flesh from the centre of each peach half. Chop this up and mix with the macaroons, ground almonds, crystallized fruits, egg yolk, 1 tablespoon cream and 1 tablespoon Kirsch or rum if using. Stuff the peach halves with... - 38.4853

MAKING 1 Split the sponge into 3 tiers. 2 In a bowl, mix the grand marnier with the stock syrup and apply on the bottom layer using a brush. 3 On the second layer of the sponge, spread raspberry jam and place it on the first layer. 4 Arrange... - 44.9142

GETTING READY 1. Drain the canned fruit. 2. Cut the apricot halves in two and remove the pits from apricots and cherries. Keep aside or chill until required. 3. Preheat the oven to 375°F MAKING 4. Roll out the sweet pastry dough on a lightly floured surface... - 36.6914

GETTING READY 1 In a bowl, add almonds, sugar and flour.Mix well. 2 Gradually beat in the egg whites and set aside for 1/2 day. MAKING 3 Prepare a baking try by greasing it with cclarified butter. 4 Place 1 teaspoon tuile mixture on the tray and... - 37.3828

MAKING 1 Using the biscuits a la cuillere, line the sides of a stainless steel ring or cake tin (23 cm / 9 in diameter x 4.5 cm / 1 3/4 in high) 2 Trim them neatly to the top of the ring. 3 On the bottom of the ring, place a thin slice of sponge. 4 ... - 42.6458

GETTING READY 1) Preheat the oven to 375°F. MAKING 2) In a small bowl, mix the flour and salt together. 3) Cut in the margarine with a pastry blender or 2 knives until mixture resembles coarse crumbs. 4) Add the yogurt and mix thoroughly to form a... - 41.1519

1. Poach the pears in the water with the honey and cloves in a medium-size saucepan for 8 to 10 minutes or until the pears are tender. Remove the saucepan from the heat and cool the pears in the poaching liquid. 2. Preheat the oven to moderate (350°). 3.... - 40.2972

1. Lightly grease and flour 2-3 baking sheets and grease the oranges to be used for moulding. 2. Whisk the egg whites until thick and frothy. Add the sugar and beat again until thick and white. 3. Add the vanilla essence to the melted butter. 4. Fold the... - 37.0773

1. Sift the flour into a bowl, make a well in the centre and add the egg yolks, caster sugar and butter. With the fingers of one hand blend the egg yolks with the sugar and butter and gradually mix in the flour with both hands until it is all incorporated and... - 38.7485

1. If using fresh cranberries, place them in a pan with sufficient water to cover. Bring to the boil and simmer until the cranberries all 'pop'. Continue cooking until nearly all the liquid has evaporated, then add the sugar and cook for another few minutes,... - 41.5897

GETTING READY 1) Preheat oven to temperature of 200 degrees. MAKING 2) To make the almond meringue layers, line a baking sheet with parchment paper. Alternatively, it can also be buttered and floured. 3) With a pencil and an 8-inch soufflé dish as a guide,... - 45.5915

Cook the chestnuts in boiling water for 15 minutes. Drain, cool, skin and chop. Mix with the shallots, parsley, egg, and salt and pepper to taste. Place the apples in a pan and cook, stirring, for 5 minutes. Mix into the stuffing, with the pork. Put the... - 40.8491

Cook asparagus in large pan of boiling water with 3 tablespoons sugar and 1 tablespoon salt until soft. Drain thoroughly on paper towels. Transfer to processor or blender in batches and mix until pureed. Return to saucepan and cook over very low heat,... - 34.9321

GETTING READY 1 Set the freezer compartment of the fridge to the coldest setting. 2 Peel the pears, core and cut them into halves. MAKING 3 Prepare stoc syrup: In a pan, bring the water to the boil, stir in the sugar until well dissolved, return to... - 36.5449

GETTING READY 1. Choose 4 x 200ml ramekins and grease them with butter. 2. Coat each ramekin with caster sugar and shake off the excess. Set aside 3. Preheat the oven to 200C/180C fan/gas 6 MAKING 4. Peel and core the pears and then dice them finely into... - 43.1405

GETTING READY 1. Heat oven to 180C/fan 160C/gas 4. 2. Take a 23cm springform tin line with baking paper and grease with butter. 3. Dust the tin well with 3 tablespoons caster sugar MAKING 4. In the bottom place the pears and top with berries 5. Mix the... - 45.9037

GETTING READY 1. Lightly oil a 1.4 litre (2 1/2 pint) ring mould, turn upside-down and drain on paper. 2. Alternatively, lightly oil and base-line a 1.4 litre (2 1/2 pint) souffle dish with greaseproof paper. MAKING 3. Sprinkle the gelatine over 75 ml (5... - 44.3079

Prepare the crepes. Combine butter, sugar, and cinnamon in a small mixing bowl and blend well. Heat mixture in a large skillet or chafing dish, stirring over medium heat until sugar has completely dissolved. Add pears and simmer until tender, about 10... - 31.0151