Cuisine : Cuisine, Issue 144
42 CUISINE WINE-SOUSED FRUIT DESSERT Slice stoned nectarines and apricots and peeled peaches into a bowl. Add a spoonful of honey and a small bottle of dessert wine. Mix well. Cover and set aside at room temperature for about 12 hours. Chill and eat with lots of whipped cream. LAMB & APRICOT TAGINE Make a lamb and apricot tagine by slow-frying chopped ginger, garlic, toasted cumin seeds, a cinnamon stick, a big pinch of chilli flakes and finely chopped onions and carrots until the onions are soft. Add 3cm cubes of lamb shoulder that have been previously browned in olive oil, plenty of stoned halved apricots PLUM SAUCE For a quick, chunky sweet and sour plum sauce simmer chopped stoned plums with red wine, vinegar, chillies, brown sugar and a cinnamon stick and serve it with garlicky roasted lamb racks on steamed rice with yoghurt, chopped cucumber and spring onions. and a spoonful of honey. Mix well, just cover with chicken stock and simmer for 1 hour until the lamb is tender. Taste and season, and serve with rice or couscous. POACHED PLUMS & RICE PUDDING Poach stoned and halved plums in a little red wine with sugar and a couple of squashed cardamom pods until the plums are tender. Cool. Make a rice pudding by simmering 11G2 litres full- cream milk with a cinnamon stick, 1G2 cup of sugar and 3G4 cup Ferron vialone nano rice for about 40 minutes. Stir until the rice is tender and the mixture thick. Cool and serve over the plums with whipped cream on top. PLUM & CHICKEN SOUP For a sweet and sour soup, purée ripe stoned plums in the food processor with a little sugar and red wine vinegar. Stir in crushed walnuts and shredded poached chicken, taste, season and serve chilled with basil and mint leaves and a dollop of yoghurt swirled into it. PEACH GRANITA Purée peeled white peaches with a little sugar, add a splash of grappa, pour into a shallow dish and freeze until hard. Shave into peach "snow" or granita by dragging a spoon over the surface of the frozen pulp. Pile into chilled glasses and eat with whipped cream. PLUM OR PEACH VODKA Flavour your own vodka by slicing dark red plums or white peaches off the stone into a bottle of vodka, keep it a month and serve chilled in small glasses as an apéritif. BRANDIED PLUMS Gently fry halved stoned plums in a frying pan with plenty of butter until soft. Add some brandy and sugar to taste and mix well. Serve inside warm crêpes with sour cream.
Cuisine, Issue 145