Dessert - by Scarlett W

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

Fruit-based desserts - Dessert

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Watermelon Salad

January 6th 2008 16:13

Watermelon Salad

About Watermelon Salad

They look like precious, delicate sorbets. They even taste like them. On the hottest, longest, stickiest day of summer, go out early in the morning and buy a variety of ripe melons. Chill them all day and by the time the sun goes down, you will have an instant smorgasbord of refreshments that even come with their own edible plates.

About Watermelon

Watermelon refers to both fruit and plant of a vine-like (climber and trailer) herb originally from southern Africa and one of the most common types of melon. The watermelon fruit, loosely considered a type of melon, has a smooth exterior rind (green and yellow) and a juicy, sweet, usually red or yellow, but sometimes orange, interior flesh. The flesh consisits of highly developed placental tissue within the fruit.

About Yellow-flesh Watermelon

It is a variety of watermelon that has a yellow coloured flesh. This particular type of watermelon has been described as “sweeter” and more “honey” flavoured than the more popular red flesh watermelon.

About Honeydew

Honrydew is a cultivar group of muskmelon. A honeydew has a round to slightly oval shape, typically 15 – 22cm long. The flesh of a honeydew is pale green in colour, while the smooth peel ranges from greenish to yellow. Like most fruit, honeydew has seeds. Honeydew’s thick, juicy, sweet flesh is often eaten for dessert, and is commonly found in supermarkets across the world. This fruit grows best in semiarid climates an d is harvested based on maturity, not size. Maturity can be hard to judge, but is based upon ground colour ranging from greenish white (immature) to creamy yellow (mature). Quality is also determined by the honeydew having a nearly spherical shape with a surface free of scars or defects. Also, a honeydew should feel heavy for its size and have a waxy (not fuzzy) surface.

INGREDIENTS
Serves 4 - 6

1 red-fleshed watermelon
1 yellow-fleshed (champagne) melon
1 honeydew melon

1. Keep melons as chilled as possible.

2. Cut four 2.5cm / 1-in thick round slices from the middle of the watermelon to serve as plates.

3. Use a large ice-cream scoop to scoop out balls of water-melon flesh from the ends.

4. Cut champagne and honeydew melons in half and scoop out balls of the flesh.

5. Arrange melon balls on melon plates. Resist the temptation to do any more than this.

**From “Favourite Food by Jill Dupleix” ** and ““Wikipedia, the free encyclopedia”**

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Baesuk - Poached Pear with Peppercorns

November 14th 2007 13:20

Baesuk - Poached Pear with Peppercorns

About Poached Pear with Peppercorns

This dish, called baesuk, Asian pear are poached until tender in liquid swimming with black peppercorns and sliced ginger. It is sweet, but has a delicate spiciness which makes a cleansing and refreshing end to a meal.

About Asian Pears

Asian Pears, also called Apple Pears. The term Asian pear describes a large group of pear varieties having crisp, juicy fruit grown in Japan. Also cultivated in California and Chile. When mature, the fruit are good to eat when harvested or for several months after picking if held in cold storage. The crisp texture of an Asian pear remains unchanged after picking or storage, unlike the flesh of European pears such as Barlett or Comice. They are sweet, crunchy to the bite and amazingly juicy.
There are three types of Asian pear:
1. round or flat fruit with green to yellow skin;
2. round or flat fruit with bronze-coloured skin and a light bronze-russet;
3. pear-shaped fruit with green or russet skin.

About Black Peppercorn

Peppercorn is the fruit of black pepper which is native to South India and is extensively cultivated there and elsewhere in tropical regions.
Black peppercorns are sun-dried, fermented green berries from a pepper vine. This spice is ever so popular throughout the world. It has a pungent fragrance and spicy taste.
Black pepper is a digestive, a liver stimulant, and helps relieve bronchial asthma, fevers and colds, poor circulation and toothaches.

INGREDIENTS
Serves 4

2 Asian pears
20 black peppercorns
10 gm / ¼ oz fresh root ginger, peeled and sliced
25 gm / 1 oz / 2 tablespoon sugar

To decorate

pine nuts, as required

1. Peel and core the Asian pears. Cut into six pieces.

2. Press 2 or 3 peppercorns into the smooth outer surface of each piece.

3. Place 750 ml / ¼ pints / 3 cups water in a large pan and add the ginger.

4. Bring to the boil and cook for 10 minutes, or until the flavour of the ginger has suffused the water.

5. Add the sugar and then the pears.

6. Reduce the heat, and simmer for 5 minutes, or until the pears have softened.

7. Transfer the fruit and liquid to a bowl. Cool, remove the sliced ginger and place the bowl in the refrigerator to chill.

8. To serve, place three pieces of pear into a small bowl for each person, pour over the liquid and decorate with pine nuts.

Tips:

If Asian pears are not available then Conference pears can be used in their place. However, they should be cored and used whole – one per person – rather than sliced.

**From “Korean Cooking”, “iShopIndia.com” and “Wikipedia, the free encyclopedia”**

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