A cool twist on a classic

Peach Melba a classic that is perfect for summerIn the heat of summer it is often too hot to fuss with or eat complicated desserts. It is the perfect time for ice cream.  

I can’t believe that one of my favourite ice creams, Häagen-Dazs is 50 years old! All vanilla-based Häagen-Dazs ice creams are made with only the best natural vanilla extract. Even today, all of the fresh cream and milk that goes into each Häagen-Dazs ice cream is typically used within 48 hours of its arrival. It’s these quality details that make it one of my favourites and perfect for serving, even for entertaining.
This summer Häagen-Dazs has brought back two classic flavours for a limited time. Chocolate Chocolate Chunk is a deliciously rich recipe that combines Häagen-Dazs chocolate ice cream with fudge chunks. Pralines & Cream infuses pure creamy vanilla ice cream with crunchy praline pecans and thick rich swirls of caramel.
For a cool classic dessert twist, make a Peach Melba with Haagen-Dazs Pralines and Cream. It is delicious made with the original vanilla too. Try Häagen-Dazs Vanilla Bean for a rich taste. Chef Auguste Escoffier invented the Peach Melba in 1892 or 1893 at The Savoy Hotel in London in honour the Australian opera singer Nellie Melba. It consisted of vanilla ice cream, peachesm and raspberry sauce, and is still popular today.
Peel and chill 2-3 peaches
Puree 1 cup of fresh or frozen raspberries and 1 tbsp. extra fine sugar and 1 tbsp. of orange liqueur (optional).
Place the ice cream in decorative dishes and top with peaches and raspberry sauce.

Fabulous harvest fruit cobbler

Cobbler is an old-fashioned recipe that’s perfect for harvest time. You can make it with almost any fruit — peaches, plums, apricots, pears, or apples. Recently I made one with fresh figs. It takes no special skill, so even a beginner can do it. The rich biscuit-like cake soaks up the tasty fruit juices released in baking. If you want to whip it together in minutes, use good frozen fruit; I often do and it is fabulous. Cobbler is not only quick to make, it disappears quickly too!
Use a high side 8 or 9 inch cake pan and grease well with butter.
Preheat oven to 425 f/200c
Cut enough fruit to cover the bottom of the cake pan
Toss the fruit with 2/3 cup of sugar, 1tbsp. flour and 1tsp. cinnamon and grate rind of lemon. Arrange the fruit to cover the bottom of pan in an overlapping  concentric circle to make an attractive pattern. NB: Do this with care as you will invert the finished cake. Pour over 4 tbsp. melted butter.
Whisk together:
2 cups of flour
1 cup of sugar
2 tsp. baking powder
½ tsp. salt
4 beaten eggs
4 tbsp. melted butter
1/4  cup milk
Mix well –do not beat
Spread over fruit
Bake 30 minutes
Cool for 15 minutes then invert cake on to platter
Top cooled cake with sanding sugar or powder sugar



Peachy-keen no-bake dessert

Ripe peaches, fresh blueberries, and a hint of minFresh fruit is succulent and delicious this time of year. But for many, fruit alone just isn’t a dessert. Being truly satisfied requires a bit more effort. Many want something a little gooey to sink sweet teeth into. So what to do if you are not a baker or not up to baking in the summer’s heat?

Pain perdu, pain dore, or French toast topped with caramelized fresh peaches and blueberries are so simple to make, and yet are sweet and swanky enough to satisfy even the most discerning diva.
For a crowd you can make the toast in advance and reheat it gently in your oven to crisp. Do the fruit before serving, it will take minutes and makes all the difference. If you have no blueberries substitute blackberries. Stale egg bread such as brioche, Jewish challah, or Portuguese sweet bread is best for this recipe. This is for two, but multiplies with impunity and joy!
Egg batter
1egg beaten
2 tbsp. of milk or yogurt (I like yogurt as it does not drip)
¼ tsp vanilla
pinch of salt
Beat well with fork
2 slices thickly cut bread
Drench but do not soak bread in eggy batter and sauté till golden over med-high heat in a large frying pan in 1 tsp oil and 1tsp butter.
Keep bread warm on sheet pan in warm oven
Peel and slice two small or 1 very large peach
Wash and drain ¼ cup blueberries
Heat 2 tbsp. of sugar in heavy medium-sized sauté pan over moderate heat. The sugar will melt and turn brown as it caramelizes. Stir. Add peaches and 1 more tbsp. of sugar. Sprinkle it over the peaches.  Be careful not to burn yourself with the hot sugar.
Cook for 1 to 2 minutes.
Add 2 tbsp. butter and stir.
Add blueberries and cook for 1 minute.
Take off heat. Cut toast on an angle or as you wish.
Pour the fruit sauce over the toast, add mint, and serve warm. Or if you like skip the toast and serve the warm sauce over ice cream.