SWEET TREATS

G L O R I O U S P U D D I N G S INDULGENCE

VANILLA BEAN AND ALMOND MERINGUES WITH MIXED BERRY SAUCE

Teresa Ulyate is a multi-tasking working mom who juggles a job, children and a blog cupcakesandcouscous.com

ROSÉ POACHED PEARS WITH WHITE CHOCOLATE SAUCE

RELAXING AND UNWINDING MEAN DIFFERENT THINGS TO DIFFERENT PEOPLE. FOR SOME, IT MEANS HAVING THE LUXURY OF TIME TO PLAY AROUND IN THE KITCHEN AND TEST YOUR SKILLS, MAKING AN INDULGENT TREAT FOR THOSE YOU LOVE. AFTER ALL, SHARING IS CARING, RIGHT?

Another year has hurtled past us and no doubt most ofyou are making plans for the upcoming Christmas break. Ifyou are anything like me those plans also include thinking about your festive menu! There are always the traditional and favourite dishes that my family enjoy over the festive period, but when it comes to holiday desserts I’m always keen to try something new each year. Ifyou are also seeking sweet inspiration then I hope you’re tempted to try these tasty recipes. I have gone with somewhat ofa “pink” theme with rosé wine and mixed berries being the main flavours in these dishes.

Poached pears are a classic dessert and this version will have you falling in love with pears all over again. (Well, that’s the effect it had on me at least!) What sets this dessert apart is serving it with a decadent white chocolate sauce. It elevates it from a bog standard dessert to utterly heavenly and delicious! You’re in “domestic goddess” territory when dishing this up ... There are also melt-in-the-mouth vanilla bean and almond meringues, along with a sharp mixed berry sauce that would make a delectable addition to your holiday table. Both are light and summery –definitely more suited to our warm South African Christmas –and make great options for those who are not keen on the traditional heavy puds, packed with dried fruit and brandy. These can also both be prepared in advance which is rather handy at an undoubtedly busy time in the kitchen. Have a delicious festive season everybody!

VANILLA BEAN AND ALMOND MERINGUES WITH MIXED BERRY SAUCE Makes 12 meringues

FOR THE BERRY SAUCE 3 / 4 cup mixed frozen berries 3 Tbsp castor sugar 1 / 4 tsp vanilla extract FOR THE MERINGUES 3 large egg whites, room temperature 150g castor sugar small pinch ofsalt 1 tsp vanilla paste 1 1 / 2 Tbsp ground almonds fresh cream to serve

1 Prepare the sauce by combining the berries and sugar in a small saucepan. Stir over a medium heat to dissolve the sugar, then boil gently for eight minutes, stirring regularly, until thick and syrupy. Stir in vanilla extract and leave to cool completely. Whizz in a food processor until smooth. 2 Preheat your oven to 120°C and line a tray with baking paper. 3 Whisk the egg whites until they form stiffpeaks when the beaters are lifted. Gradually add the castor sugar (about one tablespoon at a time) while beating, and beat well between each addition. Whisk in the salt and vanilla paste. 4 Drop heaped tablespoons ofthe meringue mixture onto the prepared tray. Finally, sprinkle the ground almonds over the meringues. 5 Bake the meringues for 1 hour. Switch the oven offbut leave the door closed, and allow the meringues to dry out for a further hour. 6 Serve the meringues with fresh cream and the berry sauce. Store any leftovers in an airtight container. The sauce should be stored in the fridge.

ROSÉ POACHED PEARS WITH WHITE CHOCOLATE SAUCE

Serves 4

FOR THE BERRY SAUCE 1 cup castor sugar 500ml rosé wine 250ml water 1 tsp finely grated lemon rind 4 pears, peeled, but with stalks still attached 100g white chocolate, chopped ¼ cup cream

1 Combine the sugar, wine, water and lemon rind in a small, deep saucepan. Stir over a medium heat to dissolve the sugar. 2 Add the pears to the saucepan, ensuring that they are covered with the cooking liquid. Allow to boil gently for 30 –40 minutes until the pears are tender when pierced. Transfer the pears to a plate and leave to cool. 3 Increase the heat and boil the syrup for a further 20 minutes to reduce. Set aside to cool. 4 Place the chopped chocolate in a small bowl. Heat the cream until it is just about to reach boiling point. Pour the cream over the chocolate and allow it to stand for a minute. Whisk until smooth. 5 Serve the pears warm or cold with a few spoons ofsyrup and lashings ofchocolate sauce.

You’re in "domestic goddess" territory when dishing this up ...