Faster food
Make life easier by mastering the art of prepping ahead with these made-in-advance desserts from Charlotte Binns-McDonald. Because who wants to be slaving away in a hot kitchen when you could be sipping summer cocktails with your guests instead?
Make summer entertaining easy with prep-ahead desserts.
SERVES 6
The crumble topping can be prepped ahead and baked straight from frozen, and the filling chilled up to 4 days ahead.
6 cardamom pods, bruised,
seeds reserved 1 cup (150g) plain flour 100g unsalted butter, chopped, plus extra 70g 1/ 3 cup (75g) caster sugar 1.5kg apricots, halved, stones removed (substitute 3 x 825g cans apricots, drained) 270g white chocolate Finely chopped pistachios and vanilla
ice cream, to serve
Preheat oven to 200°C. Grease an 8-cup (2L) baking dish.
Pound cardamom seeds in a mortar and pestle until finely ground. Transfer to a bowl, add flour, butter and half sugar, and rub between fingers until resembles coarse breadcrumbs. Cover and freeze crumble for up to 3 months until needed.
Meanwhile, melt extra butter in a large frypan over high heat. Add the remaining 2 tbs sugar and 1/3 cup (80ml) water and cook, stirring constantly, until sugar has dissolved. In 2 batches, add apricots and cook, stirring occasionally, for 5 minutes or until lightly caramelised (filling can be stored for up to 4 days at this point).
Place chocolate blocks in a single layer in prepared baking dish (break where necessary to fit). Top with apricot mixture then scatter with crumble. Bake for 30 minutes or until golden and bubbling. Serve scattered with pistachios and scoops of vanilla ice cream.
CHRISTMAS DAY FESTIVITIES ARE FRANTIC. PREPPING YOUR DESSERTS IN ADVANCE TAKES ONE MORE THING OFF YOUR ON-THEDAY TO-DO LIST, LEAVING YOU TIME TO ENJOY ANOTHER GLASS OF BUBBLES!” Charlotte Binns-McDonald, Food Editor