Scotch bonnet chillideseeded and finely chopped or 2 hot Thai red chillies (chopped with seeds)
400mlcan Coconut milk
2Garlic clovesfinely chopped
2tbspOlive oilfor soup
2tspOlive oilfor steak
1Onionfinely chopped
2red Pepperscored, deseeded, and diced
200gPotatoespeeled and diced
200gRump steak
Salt and cayenne pepper
1thyme sprig
Instructions
Heat the oil in a saucepan, add the onion, and fry gently for 5 minutes until softened and just beginning to turn golden.
Stir in the chili, red peppers, garlic, carrot, potatoes, and herbs, and fry for 5 minutes, stirring.
Pour in the coconut milk and stock, then season with salt and cayenne pepper.
Bring to a boil, stirring, then reduce the heat, cover, and simmer for 30 minutes, or until the vegetables are tender.
Discard the herbs, then taste and adjust the seasoning if needed.
Rub the steak with the oil, then season lightly with salt and cayenne pepper.
Heat a griddle or frying pan, and when hot, add the steak and fry for 2–5 minutes on each side until cooked to your liking.
Leave to stand for 5 minutes, then slice thinly.
Ladle the soup into 6 bowls and top with the steak slices.
Notes & Wine Advice
Serving Tip:Serve hot with crusty bread or rice.Wine Advice:Pair with a fruity red wine like a Merlot or a spicy Gewürztraminer to complement the rich and spicy flavors.
Heat a nonstick frying pan over a medium-low heat and dry-fry the pumpkin seeds for 2–3 minutes, stirring frequently, until slightly golden and toasted.
Set aside.
Place the squash in a roasting tin, drizzle with 1 tablespoon of the oil, and sprinkle with the chili flakes and cumin seeds.
Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–35 minutes until tender, tossing occasionally.
Heat the remaining oil in a saucepan, add the onion and garlic, and fry for 3–4 minutes.
Add the squash and stock and simmer for 5 minutes.
Using a hand-held blender, blend the soup until smooth, adding more liquid to loosen, if necessary.
Ladle the soup into 4 bowls and serve topped with dollops of the yogurt and the toasted pumpkin seeds.
Notes & Wine Advice
Serving Tip:Serve hot with crusty bread for a comforting meal.Wine Advice:Pair with a medium-bodied white wine like Chardonnay or a dry Rosé to complement the creamy texture and warm spices.
500gMonkfishskinned and cut into bite-sized chunks
4tbspNatural yogurt
Chopped parsley4 tbsp
200gQuinoa
Turmeric½ tsp
Instructions
Mix together the ginger, lemon rind and juice, turmeric, garlic, chili flakes, half the mint, and the yogurt in a small bowl.
Thread the monkfish onto 8 bamboo skewers that have been pre-soaked in water for 10 minutes to prevent burning, then place in a shallow non-metallic dish.
Pour over the yogurt marinade and leave to marinate for 20 minutes.
Meanwhile, cook the quinoa in a saucepan of boiling water according to the packet instructions, then drain and refresh under cold running water and drain again.
Transfer to a bowl and stir in the remaining mint, the parsley, coriander, and tomatoes.
Cook the kebabs under a preheated hot grill or on a barbecue for 10–12 minutes, turning frequently, until the fish is cooked through.
Serve with the tabbouleh and lemon wedges.
Notes & Wine Advice
Serving Tip:Serve immediately with lemon wedges for a fresh and vibrant meal.Wine Advice:Pair with a crisp Sauvignon Blanc or a light-bodied dry Rosé to complement the flavors of the monkfish and tabbouleh.
Heat a nonstick frying pan over a medium-low heat and dry-fry the pumpkin seeds for 2–3 minutes, stirring frequently, until slightly golden and toasted.
Set aside.
Whisk together the lemon juice, oil, mustard, honey, oregano, and pepper in a small bowl.
Divide the watercress between 4 plates, top with the peach slices and spring onions, then sprinkle over the feta cheese.
Serve sprinkled with the toasted pumpkin seeds and drizzled with the dressing.
Notes & Wine Advice
Serving Tip:Serve immediately to maintain the freshness and texture of the ingredients.Wine Advice:Pair with a crisp dry Rosé or a light-bodied Sauvignon Blanc to complement the sweet and salty flavors.
Delicate slices of beef fillet served with crisp green beans, creamy cannellini beans and red onion in a balsamic, Dijon mustard and honey dressing. Parmesan shavings and fresh thyme complete this fresh Italian-inspired salad.
Place the beef fillet on a chopping board and rub with 1 tablespoon of the olive oil, the pepper and thyme.
Wrap the beef and place it in the freezer for 20 minutes to firm it slightly for slicing.
Meanwhile, whisk the remaining 2 tablespoons olive oil with the Dijon mustard, balsamic vinegar and honey.
Blanch the green beans in boiling water for 2 to 3 minutes, then refresh immediately under cold running water and drain thoroughly.
Toss the green beans, cannellini beans and red onion with the dressing and leave to stand at room temperature.
Unwrap the beef and slice it as thinly as possible.
Arrange the beef slices on four serving plates.
Spoon the dressed bean salad and remaining dressing over the beef.
Garnish with Parmesan shavings and serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the Italian Beef Carpaccio with Cannellini Bean Salad immediately after arranging the thinly sliced beef on the plates. The combination of Beef and cannellini beans makes it substantial enough for a light Lunch or Main Course. Smaller portions also work well as an Appetizer.
Recipe Notes
The 20 minutes in the freezer firms the beef without freezing it completely, making it easier to cut into the very thin slices needed for carpaccio. Use a very sharp knife and slice the beef as evenly as possible.Blanch the green beans for only 2 to 3 minutes and immediately refresh them under cold running water. This stops the cooking process and helps preserve their fresh colour and slightly crisp texture.
Variations
The original recipe also suggests a nutty beef and bean variation. Rub 450 g rump steak with olive oil and pepper, then fry for 1 to 2 minutes on each side. Serve with lamb’s lettuce, cooked beetroot, spring onions, butter beans, baby plum tomatoes and toasted cashews. A dressing of extra virgin olive oil, balsamic vinegar, garlic, brown sugar, gluten-free wholegrain mustard and chopped peanuts completes the variation. This version contains nuts and has approximately 460 calories per serving.
Storage Advice
This Salad is best assembled immediately before serving. Keep the beef properly refrigerated and store the prepared bean mixture separately in an airtight container. Because carpaccio uses raw beef, do not leave the finished dish standing at room temperature unnecessarily.
Wine Advice
A light Pinot Noir pairs particularly well with the delicate beef, Parmesan and balsamic dressing. A fresh Sauvignon Blanc provides a lighter alternative and complements the green beans, Dijon mustard and thyme.
A fresh English salad with juicy pears, creamy Stilton, peppery watercress, crisp chicory and crunchy walnuts. A simple lemon, honey and wholegrain mustard dressing brings the sweet, salty and tangy flavours together.
Toss the watercress, chicory, pears and cucumber together and arrange on a serving plate or in a large salad bowl.
Whisk the lemon juice, honey, wholegrain mustard and olive oil together in a small bowl until combined.
Drizzle the dressing evenly over the salad.
Sprinkle with the crumbled Stilton and chopped walnuts and serve immediately.
Notes & Wine Advice
Serving Advice
Serve this salad freshly prepared as a light Lunch or alongside a main course as a Side Dish. The combination of fruit, cheese and walnuts also makes it substantial enough for a simple lunch.
Recipe Notes
Choose ripe but firm pears so they remain intact when tossed with the other ingredients. Add the dressing shortly before serving to keep the watercress and chicory crisp. Stilton is naturally salty, so additional salt should not be necessary.
Stilton & Pear Soup Variation
For the original soup variation, melt 15 g butter in a pan and add 1 chopped onion. Fry for 2–3 minutes until softened. Add 4 peeled, cored and chopped pears and 850 ml gluten-free vegetable stock. Bring to the boil, reduce the heat and simmer for 15–18 minutes until the pears are tender. Blend until smooth, return to the heat and stir in 125 g crumbled Stilton until melted. Finish with lemon juice and seasoning to taste and serve with 1 tablespoon chopped chives. Approximately 268 calories per serving.
Storage Advice
The finished salad is best served immediately. If preparing ahead, keep the dressing, pears, Stilton and walnuts separate from the salad leaves. Refrigerate the prepared ingredients and assemble shortly before serving.
Wine Advice
The combination of sweet pear and salty Stilton calls for a wine with enough fruit and sweetness to balance the blue cheese. A lightly sweet Moscato d’Asti is an excellent choice. Its fresh fruit character and delicate bubbles complement the pear while providing a pleasant contrast to the creamy Stilton.
Pear, Stilton & Walnut Salad combines sweet fruit, distinctive English blue cheese and crisp vegetables in a simple but flavourful dish. Ripe pears provide natural sweetness, Stilton adds a creamy and salty contrast, and chopped walnuts bring crunch and a slightly earthy flavour. Watercress, chicory and cucumber keep the salad fresh, while a lemon, honey and wholegrain mustard dressing brings all the ingredients together.
Pear and Stilton
Pear and Stilton are a classic combination because their flavours naturally balance each other. Stilton has a rich texture and pronounced blue-cheese flavour, while ripe pears are juicy, fragrant and sweet. The fruit softens the intensity of the cheese without masking its distinctive character.
Stilton also gives the recipe a strong connection with England. Combined with walnuts and pears, it creates a salad that feels equally appropriate for a simple lunch or a more elaborate meal.
Choosing the Pears
Use pears that are ripe but still firm. They should have developed plenty of flavour and sweetness while remaining firm enough to slice cleanly. Very ripe pears can become soft and break apart when the salad is tossed.
Core and slice the pears shortly before assembling the dish. If they need to stand for a little longer, coat them lightly with some of the lemon juice to help slow down browning.
Watercress, Chicory and Cucumber
Watercress contributes a fresh, peppery flavour that contrasts with the rich Stilton. Chicory adds a crisp texture and slight bitterness, while cucumber provides a mild and refreshing element.
Together, these vegetables give the Salad more character than conventional salad leaves alone. Their different textures also provide a good foundation for the softer pears and cheese.
Adding the Walnuts
Walnuts are particularly well suited to both pears and blue cheese. Their earthy flavour complements the Stilton, while their crunch contrasts with the soft fruit and creamy cheese.
Chop the walnuts before adding them so they are distributed throughout the salad rather than appearing as occasional large pieces. Adding the Nuts at the end also helps preserve their texture.
The Honey Mustard Dressing
The dressing is made with extra virgin olive oil, fresh lemon juice, clear honey and gluten-free wholegrain mustard. Lemon provides acidity, honey complements the natural sweetness of the pears and mustard gives the dressing additional depth.
Whisk the ingredients together until combined, then drizzle the dressing over the salad shortly before serving. Only a light coating is required because the Stilton and pears already provide plenty of flavour.
Serving the Salad
This salad works particularly well as a light Lunch. The combination of cheese, fruit and walnuts gives it more substance than a simple green salad while keeping the overall dish fresh.
It can also be served as a Side Dish with a larger meal. Its sweet, salty and slightly bitter flavours provide a useful contrast alongside richer dishes.
For Special Occasions
The combination of pears, walnuts and Stilton makes the salad particularly suitable for festive and special meals. It works well as part of a Christmas table, a family dinner or another special occasion where a fresh dish is needed alongside richer foods.
Arrange the ingredients on a large serving plate rather than mixing them too vigorously if presentation is important. Finish with the Stilton and walnuts so they remain clearly visible.
Gluten-Free and Vegetarian
The recipe contains no wheat ingredients and specifically uses gluten-free wholegrain mustard. When all packaged ingredients are confirmed gluten-free, the salad is suitable for the Gluten-Free category.
It is also suitable for a vegetarian diet. However, the recipe contains dairy from the Stilton and walnuts, so it is not suitable for dairy-free, lactose-free or nut-free diets.
Preparing Ahead
The individual components can be prepared ahead, but it is better not to assemble the complete salad until shortly before serving. Dressing the leaves too early causes them to soften and lose their fresh texture.
Keep the vegetables, Stilton, walnuts and dressing separately refrigerated. Prepare the pears as close to serving time as possible and combine everything just before bringing the salad to the table.
Storage
Leftover dressed salad does not store particularly well because the leaves gradually soften and the pears release moisture. For this reason, prepare only as much as you expect to serve whenever possible.
If leftovers remain, refrigerate them promptly in a covered container and consume them as soon as practical. Undressed ingredients can be stored separately and combined later for a fresher result.
A Salad Built on Contrasts
The strength of Pear, Stilton & Walnut Salad comes from the contrast between a relatively small number of ingredients. Sweet pear, salty Stilton, bitter chicory, peppery watercress and crunchy walnuts each provide a different element.
The fresh honey and lemon dressing connects those flavours without overwhelming them. The result is a distinctive English-inspired salad that can be served throughout the year as a light lunch, side dish or fresh addition to a special meal.
Tip the frozen berries, yogurt and icing sugar into a food processor or blender.
Whizz until blended.
Scrape the mixture from the sides and blend again.
Spoon the sorbet into 4 chilled glasses or bowls and serve immediately.
Notes & Wine Advice
For frozen berries with white & dark hot chocolate sauce,
divide 400 g (13 oz) frozen mixed berries between 4 chilled serving plates or shallow bowls. Melt 75 g (3 oz) gluten-free plain dark chocolate and 75 g (3 oz) gluten-free white chocolate in 2 separate small pans. Whip 150 ml double cream until soft peaks form. When ready to serve, drizzle the hot chocolate sauces over the frozen berries and serve immediately with a dollop of the whipped cream. Calories per serving 496
A light meringue roulade filled with creamy Greek yogurt, ripe mango and fresh passion fruit. This colourful gluten-free dessert combines crisp, soft meringue with tropical fruit and a refreshing yogurt filling.
Line a 23 × 33 cm Swiss roll tin with nonstick baking paper.
Whisk the egg whites in a large clean bowl until frothy and doubled in volume.
Add the caster sugar a spoonful at a time, whisking continuously until the meringue is thick and glossy.
Mix the cornflour and white wine vinegar together in a small bowl, then whisk into the meringue.
Spoon the mixture into the prepared tin and gently level the surface.
Bake in a preheated oven at 150°C (300°F), Gas Mark 2, for 30 minutes, until the meringue is just firm.
Remove from the oven and cover with a sheet of damp greaseproof paper for 6–8 minutes.
Dust another sheet of greaseproof paper with icing sugar. Turn the meringue onto the paper, remove the damp sheet and carefully peel away the lining paper.
Spread the Greek yogurt evenly over the meringue, then scatter over the diced mango and passion fruit pulp.
Using the paper to help, carefully roll the roulade from one short end.
Transfer to a serving plate with the seam underneath and dust lightly with icing sugar before serving.
Notes & Wine Advice
Serving Advice
Serve the roulade chilled or at cool room temperature as a fresh Dessert. The combination of mango and passion fruit also makes it an attractive addition to a High Tea or special-occasion dessert table.
Recipe Notes
Use a completely clean bowl and whisk when preparing the egg whites, as traces of grease can prevent them from whipping properly. Add the caster sugar gradually and continue whisking until the meringue is thick and glossy. Roll the meringue carefully while it is still flexible to reduce cracking.
Mango & Passion Fruit Brûlée Variation
For an alternative dessert, divide 1 large ripe mango, peeled, stoned and diced, and the pulp of 4 passion fruits between 6 ramekins. Top each with 2 tablespoons fat-free Greek yogurt and sprinkle with ½ tablespoon dark muscovado sugar. Chill for 15 minutes before serving. This variation contains approximately 113 calories per serving.
Storage Advice
Keep the finished roulade covered in the refrigerator because it contains Greek yogurt and fresh Fruit. For the best texture, serve within 1 to 2 days. The meringue will gradually soften once filled, so the roulade is best enjoyed as fresh as possible.
Wine Advice
A lightly sweet Moscato d’Asti pairs beautifully with the ripe mango and aromatic passion fruit. Its delicate bubbles and fruity sweetness complement the meringue without making this fresh tropical dessert feel heavy.
Tropical Mango & Passion Fruit Roulade combines a light baked meringue with fat-free Greek yogurt and two intensely flavoured tropical fruits. The sweet mango provides soft, juicy pieces of fruit, while passion fruit contributes its characteristic sharp, aromatic flavour. Together they balance the sweetness of the meringue and create a colourful Dessert that feels considerably lighter than a roulade filled with whipped cream.
Making the Meringue Base
The roulade begins with egg whites whisked until frothy and increased in volume. Caster sugar is then added gradually rather than all at once. This allows the sugar to dissolve into the egg whites while the meringue develops its thick and glossy consistency.
Cornflour and white wine vinegar are added after the sugar. These ingredients help create the characteristic meringue texture needed for a roulade that is firm enough to hold its filling while remaining sufficiently flexible to roll.
Baking the Roulade
Spread the meringue evenly in a Swiss roll tin measuring 23 × 33 cm. An even layer is important because areas that are substantially thinner than the rest can dry out more quickly and become difficult to roll.
The meringue is baked at the relatively gentle temperature of 150°C for approximately 30 minutes. It should be just firm rather than deeply coloured or completely crisp.
Preparing the Meringue for Rolling
After baking, the meringue is briefly covered with damp greaseproof paper. It is then turned onto another sheet of paper dusted with icing sugar and the original lining paper is carefully removed.
This technique prepares the meringue for filling and rolling while helping prevent it from sticking. Some small cracks can occur when rolling a meringue roulade and are part of its naturally delicate appearance.
A Lighter Yogurt Filling
Instead of whipped cream, this recipe uses fat-free Greek yogurt. Its creamy but slightly tangy character provides a fresh contrast to the sweet meringue and tropical fruit.
Spread the yogurt gently over the meringue without pressing too firmly. Leave enough structure in the meringue to support the mango and passion fruit when it is rolled.
Mango and Passion Fruit
Use a fully ripe mango so the flesh is naturally sweet and tender. Dice it into relatively small pieces so the fruit distributes evenly through the roulade and does not make rolling unnecessarily difficult.
Passion fruit provides both juice and seeds, giving the filling a combination of acidity, fragrance and texture. The contrast between sweet mango and tart passion fruit is what gives this Fruit dessert much of its character.
Rolling the Roulade
Once filled, use the baking paper underneath the meringue to help lift and roll it from one of the short ends. Work steadily rather than pressing tightly, as excessive pressure can force the yogurt and fruit out of the roulade.
Transfer the finished roulade to a serving plate with the seam underneath. A light dusting of icing sugar is all that is needed to finish the presentation.
Serving for High Tea
The colourful fruit filling makes this roulade particularly suitable for a High Tea. Cut it into neat slices shortly before serving and arrange them on individual plates or a larger serving platter.
It also works well for a Birthday, Mother’s Day or another special occasion when a fresh fruit dessert is preferable to a heavier cake.
A Gluten-Free Dessert
The meringue itself contains no wheat flour, and cornflour provides the small amount of starch required. This makes the recipe suitable for the Gluten-Free category when all individual packaged ingredients are confirmed gluten-free.
It is also naturally nut-free and vegetarian. Because Greek yogurt is used in the filling, however, the recipe contains dairy and is not suitable for dairy-free or vegan diets.
Preparing and Storing the Roulade
The roulade is at its best when freshly assembled because moisture from the yogurt and fruit gradually softens the meringue. This softening is normal, but after prolonged storage the contrast between the meringue and filling becomes less pronounced.
Keep the finished dessert covered and refrigerated until needed. For the best flavour and texture, serve within 1 to 2 days and avoid freezing the assembled roulade.
A Fresh Tropical Finish
Tropical Mango & Passion Fruit Roulade brings together sweet meringue, tangy yogurt and fresh tropical fruit without requiring a rich cream filling. The combination of textures and flavours makes it equally suitable as a light family dessert or the centrepiece of a more elaborate dessert table.
With its bright mango, aromatic passion fruit and snowy meringue, it offers an appealing way to turn fresh Fruit into a gluten-free homemade treat that can be served throughout the year.
Saffron Elderflower Pears are gently poached in pear and elderflower cordial, apple juice, lemon, and saffron. The tender fruit and fragrant golden syrup create an elegant gluten-free and vegan dessert.
Pour the elderflower and pear cordial into a small deep saucepan.
Add the apple juice and lemon juice.
Stir until combined.
Place the saucepan over medium heat.
Bring the poaching liquid to a gentle simmer.
Add the pear quarters and saffron threads.
Reduce the heat to low.
Simmer gently for 25 minutes until the pears are tender.
Remove the saucepan from the heat.
Cover the saucepan with a lid.
Let the pears cool completely in the poaching liquid.
Carefully lift the pears from the liquid with a slotted spoon.
Divide the pears among four serving bowls.
Ladle some of the fragrant poaching liquid over each portion.
Serve at room temperature or chilled.
Notes & Wine Advice
Serving Suggestions
Serve the pears at room temperature or chilled with some of their golden poaching liquid. Add Greek yogurt, mascarpone, vanilla ice cream, or whipped cream when a dairy-free dessert is not required. Toasted almonds or pistachios provide crunch but make the dessert unsuitable for a nut-free diet.
Recipe Notes
Choose firm, ripe pears that can withstand gentle simmering without falling apart. Keep the liquid at a quiet simmer rather than a rapid boil. Cooling the fruit in the liquid allows it to absorb more elderflower, apple, lemon, and saffron flavour.
Baked Apple Variation
Replace the pears with four peeled, cored, and quartered apples. Omit the lemon juice and place the apples in a deep ovenproof dish. Pour over the heated cordial, apple juice, and saffron, cover with foil, and bake at 350°F (180°C) for 1 hour.
Storage
Transfer the cooled pears and poaching liquid to an airtight container. Refrigerate them for up to three days, keeping the fruit submerged when possible. Serve chilled or bring the required portions towards room temperature before serving. Freezing is not recommended because the pears may soften excessively.
Wine Advice
An aromatic Gewürztraminer complements the elderflower, pear, apple, and saffron. A lightly sparkling Moscato d’Asti is another suitable choice when the pears are served with ice cream or whipped cream.
Elderflower poached pears are gently simmered in pear and elderflower cordial, apple juice, lemon, and saffron. The pears become tender while absorbing the floral, fruity, and lightly citrusy flavours of the poaching liquid. Saffron gives the syrup a warm golden colour and a delicate aromatic finish.
This dessert serves four and requires only a few ingredients. Most of the preparation involves peeling and cutting the pears. After simmering, the fruit cools in the liquid so it can continue absorbing flavour without becoming overcooked.
Why Saffron Pears Work
Saffron pears combine mellow fruit sweetness with floral elderflower and subtle spice. Pears have a gentle flavour that does not compete with the saffron, while apple juice adds natural sweetness and enough liquid for poaching.
Lemon juice balances the cordial and apple juice. Without this acidity, the dessert could taste overly sweet. The lemon also gives the syrup a cleaner finish without covering the elderflower aroma.
Choosing the Best Pears
Use large pears that are ripe but still firm. Very hard pears may require additional cooking, while soft pears can break apart before they absorb enough flavour. The fruit should yield slightly when pressed near the stem but should not feel mushy.
Peel, core, and quarter each pear shortly before cooking. Keeping the pieces similar in size helps them become tender at approximately the same time. Place them into the poaching liquid promptly to limit browning.
Cooking the Fruit Gently
Poaching requires a gentle simmer rather than a rolling boil. Strong bubbling can damage the pear quarters and turn the outside soft before the centre becomes tender. Adjust the heat so only small bubbles rise through the liquid.
The pears are ready when a knife enters the thickest section with little resistance. Cooking time can vary according to their variety and ripeness. Check them near the end of the stated 25 minutes rather than relying only on the clock.
Cooling in the Poaching Liquid
Leave the pears covered in the saucepan after removing them from the heat. As they cool, they continue absorbing the elderflower, apple, and saffron flavours. This also keeps their surfaces moist and prevents them from drying out.
Once completely cool, lift the fruit carefully with a slotted spoon. Divide it among four bowls and add enough poaching liquid to surround the pieces without completely covering them.
Serving Ideas and Variations
Serve Saffron Elderflower Pears plain for a light vegan dessert. Greek yogurt, mascarpone, whipped cream, or vanilla ice cream provides a creamy contrast. Shortbread, almond biscuits, or toasted nuts can add texture when dietary requirements permit.
Extra poaching liquid can be served with the pears or simmered separately until slightly reduced. The concentrated syrup can be drizzled over yogurt, pancakes, waffles, ice cream, fruit salad, or sponge cake.
Do not reduce it too aggressively because cordial and apple juice contain considerable sugar. As water evaporates, the syrup becomes sweeter and more concentrated. Keep the heat moderate and check its consistency regularly.
Storage and Food Safety
Cool the pears and liquid before transferring them to a clean airtight container. Refrigerate for up to three days. Keeping the fruit partly submerged protects it from drying and helps preserve the infused flavour.
Use a clean spoon when removing portions and return the container to the refrigerator promptly. Follow current FDA safe food-handling guidance when preparing, cooling, refrigerating, and serving cooked fruit.
With floral cordial, golden saffron, and gently poached fruit, elderflower poached pears provide an elegant dessert without complicated preparation.
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