Del­i­ca­cies for fes­tiv­i­ties

Sweet treats with a twist for dessert taste buds

Sunday World - - Life -

The year is al­most at its end, with work­ers count­ing the days to a much-needed break.

Keep these sweet treats handy for the fes­tive pe­riod when coals are laid out on the braai – the per­fect dessert af­ter a hefty meat plate.

They are also time sav­ing in the kitchen.

Grilled cin­na­mon dessert pears


3 ripe pears

2 ta­ble­spoons honey 1 ta­ble­spoon cin­na­mon ¼ cup chopped pe­can nuts co­conut oil sea salt


Cut pears in half re­mov­ing any vis­i­ble seeds, leav­ing stems.

Brush pears with re­fined co­conut oil, sprin­kle with sea salt and place on grill at an an­gle, flesh side down.

Cook pears on cov­ered grill for 15 min­utes and check to see if the pears have soft­ened and if the pears have a solid grill mark.

Turn pears on an an­gle to cre­ate an­other grill mark.

In a small bowl, com­bine 2 ta­ble­spoons honey, 1 ta­ble­spoon cin­na­mon and mix well.

Let pears rest for a bit af­ter cook­ing. When they are warm but not hot, driz­zle cin­na­mon honey over them and top with chopped pecans and serve im­me­di­ately.

Banana bread ice cream sand­wiches


3 over­ripe bananas, mashed 1½ cups cake flour 1 tea­spoon bak­ing pow­der 3/4 tea­spoon salt

2 eggs

1 cup sugar

½ cup but­ter, melted 2 ta­ble­spoons cook­ing oil ½ cup but­ter­milk 1½ tea­spoons vanilla ex­tract

1kg favourite ice cream flavour

Method In a medium bowl, stir to­gether the flour, bak­ing pow­der and salt. In a sep­a­rate bowl beat the eggs and sugar. In a slow and steady stream, add the melted but­ter, fol­lowed by the oil, into the egg mix­ture un­til blended.

Add the but­ter­milk and vanilla paste to the mashed bananas and whisk vig­or­ously. Stir the banana mix­ture into the egg mix­ture. Gen­tly fold in the dry in­gre­di­ents into the bat­ter un­til com­bined but not over mixed.

Pour the bat­ter into a greased loaf pan and cook for 1 hour. Let cool on wire rack be­fore re­mov­ing from pan.

For the sand­wiches: slice the banana bread cross­wise into 16 thin pieces. Place the banana bread slices on the grill and cook un­til dark grill marks form, 2 to 3 min­utes. Flip and cook for an ad­di­tional 2 to 3 min­utes. Al­low bread to cool be­fore mak­ing the sand­wiches.

Re­move the ice cream from the freezer and thaw un­til spread­able but not melted, 5 to 10 min­utes.

Scoop a gen­er­ous amount of ice cream (about 1 cup) on a slice of grilled banana bread and spread evenly across the sur­face to make about 10 cm of ice cream fill­ing. Top with an­other slice of banana bread, press­ing firmly to even out the ice cream. Wrap sand­wich tightly with plas­tic wrap.

Chill the sand­wiches un­til the banana bread is frozen, at least 1 hour. Re­move sand­wiches from plas­tic wrap.

Us­ing a ser­rated knife, cut off a thin piece from all four sides to cre­ate a smooth, clean-look­ing sand­wich. Al­low to thaw for a few min­utes be­fore serv­ing, to soften the bread and ice cream.

Grilled peaches


12 slightly firm peaches, halved and pit­ted 2 ta­ble­spoons ex­tra-vir­gin olive oil

Pinch salt

2 cups thick Greek yo­gurt

¼ cup honey

½ cup torn fresh mint leaves


Brush the peaches with the olive oil, sprin­kle with salt and place on the grill, flesh-side down. Grill for 1 to 2 min­utes with­out turn­ing. Trans­fer the peaches to a plat­ter and top each half with a large ta­ble­spoon of yo­gurt, driz­zle with honey and top with torn mint.

■ You can reach The Lazy Makoti on email [email protected]­lazy­ or fol­low me on Twit­ter @the­lazy­makoti

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