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Recipe Inspiration from Waitrose




 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Sugarsnap Peas

 


See more Recipes from Waitrose

Dessert

Calvados and Apple Mousse in Brandy Snap Baskets with Cinnamon Cream

Brandy and liqueur-flavoured creams and butters are a welcome addition to any festive meal. Waitrose has a tempting selection that will help to keep the party spirit going throughout Christmas and New Year

  • Preparation time:40 minutes
  • Cooking time:25 minutes
  • Total time:1 hour 5 minutes 60 minutes 5 minutes

Serves: 4

Ingredients

  • Apple Mousse
  • 4 Granny Smith apples, peeled and cored
  • 2tbsp water
  • 2tbsp caster sugar
  • 200ml Waitrose Calvados and Cinnamon Cream, whipped
  • Caramel Apples
  • 2 Granny Smith apples, peeled, cored, quartered and sliced
  • 125g caster sugar
  • 25g butter
  • 4 brandy snap baskets to serve

Method

  1. Place the apples, water and caster sugar in a small saucepan over a low heat and cook until softened, then purée to a coarse texture or mash with a fork. Leave to one side to cool.
  2. In a large bowl mix together the apple purée and whipped cream. Leave in the fridge until ready to serve.
  3. Melt the butter in a frying pan. When hot, add the apples and cook for a few minutes until golden and tender. Add the sugar and cook until the mixture caramelises.
  4. To assemble the complete dish, place a brandy snap basket in the centre of a large plate.
  5. Put two dessertspoonfuls of apple mousse into the basket. Add some of the caramel apples around the outside of the basket, dust with icing sugar, garnish with fresh mint and serve.

Cook's tips

The delights of flavoured cream
Take a slice of brioche or panettone, dip it in a mixture of beaten eggs and cream, pan fry in a little butter for 2-3 minutes. Dust with caster sugar and serve with any flavour of fruit jam, gently warmed, and a large spoon of Cognac Cream.

When making crème brûlée use any one of the flavoured creams instead of plain cream to make it extra special.

Winning ways with alcoholic butters
Place dried figs in a frying pan with some Cognac Butter and gently cook for 2-3 minutes. Add a couple of tablespoons of orange juice and reduce slightly by simmering in the pan. Serve with crushed amaretti biscuits and some fresh whipped cream.

Peel 2-3 large oranges, remove all the pith and cut into slices. Pan fry with some Cointreau Butter for 2 minutes. Place oranges into some ready-made crêpes warmed through, roll up, dust with icing sugar and serve with Waitrose Organic Vanilla Ice Cream.

Variation

Instead of using brandy snap baskets you could use Langue de Chat biscuits. Pears could be used in place of apples.

832676 Laurent-Perrier Demi-Sec (medium sweet) NV £38.99 

Fresh, rich and intense. Demi-sec enchants with its hints of almonds, honeyed fruit and toasted hazelnuts.

Poached Vanilla Peaches

This simple, fresh dessert is ideal for entertaining as it’s best made the day before serving and refrigerated overnight.

  • Preparation time:10 minutes
  • Cooking time:10 minutes, plus cooling
  • Total time:20 minutes, plus cooling 20 minutes

Serves: 4

Ingredients

  • 150ml Muscat de Beaumes de Venise dessert wine
  • 200g golden caster sugar
  • 1 large orange, zested with a potato peeler
  • 1 vanilla pod, split
  • 4 ripe yellow-fleshed peaches
  • 50g pistachios, chopped

Method

  1. Pour the Muscat wine and 300ml of cold water into a small pan, then add the sugar, strips of orange zest and vanilla pod. Gently simmer until the sugar is dissolved. Carefully add the peaches.
  2. Poach the peaches very gently for 7-10 minutes, until tender when pierced with a sharp knife.
  3. Remove the peaches from the syrup and when cool enough to handle, carefully peel away the skin. Return the peeled peaches to the poaching syrup and allow to cool completely. Chill until ready to serve.
  4. Serve the peaches in their syrup with a spoonful of thick Greek yogurt and a sprinkle of pistachios.

 

727790 Carte Or Muscat de Beaumes-de-Venise NV £7.99

As you’ve already bought this dessert wine to use in the recipe, it would be churlish to suggest buying something else to drink with it when this works so well. Ripe grape and apricot aromas, followed by citrus flavours, shine against the sweetness of the dessert.


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