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Pears with Ricotta Filling
Here’s a recipe I recently tried out that’s somewhat of a break from pies and anything overly heavy. I bought some pears, and as everyone knows they’re either in one of two conditions. Either perfect for using as paperweights or mushy and only fit for smoothies. I don’t know why there’s never a middle ground for this fruit, but that’s the way it is. So before my purchase turned into mush, I decided to slow cook them. The result was a half descent pear that didn’t fall to pieces. The filling I made is a little more decadent depending on whether or not you use full fat or skim milk ricotta.…
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Ginger, Apricot and Cardamom Chocolate Sticks
Here’s the second of this morning’s experiments, treats. Ideas for recipes come from all sources and this one combined my love of cardamom during the holiday season, and secondly, memories of my maternal grandmother. Our birthdays were just three days apart and I think it gave us a lot in common, one being our love for all things ginger and dark chocolate. Each Christmas we’d give one another a box of chocolate ginger chocolates. To this day whenever I make anything with these two ingredients I think of her and remember what a great lady she was. With that in mind I’m dedicating this recipe to my nan Kate. I decided to add some apricots…
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Peach and Ginger Jam
When fruit is plentiful I love to make batches of homemade jam. In fact, I haven’t purchased any store bought brands for four years. Like all things cooking, I often look for ways I can cut down on time. Although you still need to use canning skills to preserve this jam, it’s prepared in the microwave which speeds up the process and also lessens the heat in the kitchen. Most of the time I’ve used peaches in this recipe, but I think nectarines would work just as well. My next tweak for this one is using mangoes so feel free to give them a try too. 4 large peaches, peeled, and cut into1/2…
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