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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 a dessert using this Month's Health Food, Figs?

 


See more Recipes from Waitrose

Dessert

Poached figs in orange and rose water syrup

Succulent and dark, Turkish figs are perfect at this time of year. Poached in cardamom and rose scented syrup, they can be served warm or chilled.

Vegetarian

  • Preparation time: 5 minutes
  • Cooking time: 20 minutes
  • Total time: 25 minutes

Serves 4

Ingredients

  • 250g caster sugar
  • Grated zest and juice of 1 orange
  • 6 Bart Cardamom pods, lightly crushed
  • 8 Turkish figs
  • ½-1 tsp Star Kay White Rose Water
  • 150g pot Total 0% Fat Authentic Greek Yogurt

Method

  1. Place the sugar, orange zest and juice, cardamom pods and 300ml cold water in a medium pan. Stir over a moderate heat until the sugar has dissolved, then bring to the boil.

  2. Add the figs and reduce the heat to a simmer. Cover the syrup and figs with a circle of baking parchment carefully pressed down onto the syrup. This prevents the figs from bobbing up and reduces the evaporation of the syrup during cooking.

  3. Cook for 8 minutes, until the figs begin to soften, then remove with a slotted spoon to a serving bowl. Simmer the syrup for a further 7-8 minutes, to reduce slightly, then stir in the rose water.

  4. Pour the syrup over the figs and allow to cool slightly. When serving, allow 2 figs per person. Pour over some of the syrup and serve with a generous spoonful of Greek yogurt.

Cook's tips

The rose water has a strong flavour, so you will only need a few drops.
It will keep well in your cupboard.
If you prefer, substitute the rose water for orange blossom water, or add a tablespoon of orange flavour liqueur.
Instead of cereal, try serving this dish chilled with low fat bio yogurt for breakfast.


Delicado Pedro Ximenez 'PX' Sherry


Sweet aromas of raisins and caramel, followed by velvety and sweet hints of raisins, dates and figs, with a long lively finish.  Perfect with dessert or poured over vanilla ice cream.  Serve slightly chilled 6°-10°C.

 


Honey-basted fig kebabs with lemon tzatziki

The combination of honey and lemon brings out the natural flavour of the figs. If you are using bamboo skewers, soak them for at least 20 minutes first to avoid burning.

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes

Serves: 64

Ingredients

  • 2 unwaxed organic lemons
  • 8 Turkish black figs, quartered and chilled
  • 12 small bay leaves, or 6 large leaves, torn in half
  • 4 tbsp clear honey
  • 200g tub Total Greek Sheep's Milk Yogurt

Method

  1. Chop one of the lemons into about 12 pieces. Grate the rind and squeeze the juice from the other one. Thread the fig quarters alternately with the lemon chunks and bay leaves onto skewers, starting and ending with a piece of fig.

  2. Melt the honey with the lemon juice in a small pan and bubble for 3-4 minutes, until reduced by about a half. Arrange the fig kebabs on a grill pan and brush with a little of the hot honey mixture. To make the lemon tzatziki, combine the yogurt with the grated lemon rind and place in the fridge. Preheat the grill. Place the kebabs under the grill until the edges of the fruit begin to caramelise a little, turning once, but for no more than 2-3 minutes a side. Serve immediately, trickled with the rest of the honey, with the tzatziki on the side for dipping.


Leitx Magdalenenkreuz Riesling Kabi


If you love Riesling's you have to try this gem. It is very refreshing and goes well with Asian and Spicy cuisine

 




Chocolate truffle with figs and cassis

The combination of figs, cassis and chocolate is one that's made in heaven. Here, a confection of figs is poached in cassis and sandwiched between two layers of truffle mixture - to make my husband's favourite choc pud. At this time of the year, try the fat black Brazilian figs that are available in Waitrose. You can also omit the figs altogether - the truffle will still be a serious contender for 'best chocolate pudding of the year'. It is great with all sorts of fruit, custards and ice creams.

  • Preparation time: 1 hour, plus 4 hours chilling
  • Total time: 5 hours

Serves 10 - 12

Ingredients

  • 300ml cassis
  • 55g caster sugar
  • 10 ripe figs, stems trimmed
  • 450g Waitrose Continental Plain Chocolate
  • 568ml pot whipping cream, at room temperature

Method

  1. Pour the cassis into a saucepan large enough to hold the figs in a single layer. Add the sugar and stir to dissolve.

  2. Add the figs and, if necessary, just enough water to cover the fruit. Bring to the boil, then reduce the heat and poach gently for 5-7 minutes, depending on the ripeness of the figs, until tender.

  3. Remove the figs carefully with a slotted spoon and set aside. Boil the poaching liquid rapidly until reduced to 3-4 tbsp. Remove from the heat and allow to cool.

  4. Melt the chocolate using a bain marie or double boiler until just melted. Allow to cool to blood temperature (if you test with your finger, it should feel neither hot nor cold; if using a thermometer, 35-38°C).

  5. Add the reserved syrup to the cream and whip until just slightly thickened. It is important that the cream is at room temperature and that you do not overwhip - it should begin to thicken but not leave a trail.

  6. Gently fold the cream into the melted chocolate just until evenly blended. Line a 2 litre (23 x 11 x 6.5cm) loaf tin with clingfilm, then spoon in half the mixture. Insert the figs into the chocolate cream, keeping the tips facing towards the base of the tin.

  7. Carefully spoon the remaining chocolate mixture over the figs, taking care not to dislodge them. Cover and place the truffle in the fridge for at least 4 hours, until it is well set.

  8. To serve, turn out on to a large flat dish and cut into slices with a sharp warm knife. Serve with Hot Fudge Sauce (see recipe).

Cooks tip

Make sure the cream is at room temperature. If it is too cold, it will 'set' the chocolate as soon as they make contact and the mixture will go grainy. If it is too warm, the chocolate won't set properly. The chocolate must be about 35°C (within a degree or two) when it is mixed with the cream. Again, if it is too cold it won't blend properly, and if it is too hot, it won't set.


Waitrose Seriously Plummy Maury


Decadently sweet, there’s an opulent cherry mouthful of liqueur plums and figs, with young blueberry-like tannins that remain fresh through to the long, spicy finish.

Back to Starters, or Back to Main Courses


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