Recipes
Recipes Book
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Desserts
Baked Maple Syrup Pears with Pecans
Banana Split
Coffee And Pecan Pancakes
Pecan Crumble-topped Pears
Orange and Candied Pecan Meringue Sundae
Honey Pecan Figs
Caramelised Apples and Pecans
Pecan Meringue Pie
Pecan Pies
Baked Maple Syrup Pears with Pecans
A combination of flavours to make your taste buds want more
2 just ripe Beurre Bosc pears,
peeled, cored, halved lengthways,
leaving stems intact
160ml (2/3 cup) maple syrup
45g (1/3 cup) pecans
4 low-fat ice-cream slices
1. Preheat oven to 230°C. Cut four 50cm-long sheets of non-stick baking paper. Place each pear half lengthways down the centre of each piece of baking paper
.2. Drizzle each pear with 1 tbs of maple syrup. Gather up the ends of the baking paper around the pear to enclose and form a bag. Tie firmly with unwaxed white string to secure. Place on a baking tray and bake in preheated oven for 17 minutes. Add pecans to tray and cook for a further 3 minutes or until the pears are soft and the pecans are toasted.
3. Untie each bundle and serve each pear on an ice-cream slice. Drizzle with remaining maple syrup. Scatter over the pecans.
Tip: Use leftover maple syrup on grilled bananas and pancakes.
Preparation Time 10 minutes
Cooking Time 20 minutes
Serves 4
Banana Split
Relive your childhood or thrill your kids with this simple classic dessert recipe
1 banana, peeled, cut lengthways 2 scoops vanilla ice-cream 2 tablespoons chocolate sauce pecans to serve
1. Place banana slices on a plate.
2.Top with scoops of ice-cream.
3. Drizzle with chocolate sauce.
4. Sprinkle with pecans. Serve.
Coffee And Pecan Pancakes
Give your body a morning kickstart with this indulgent breakfast
2 tsp instant coffee
granules (espresso)
125mls (1/2 cup) boiling water
60g butter or margarine
100g (1/2 cup, firmly packed) brown sugar
60g (1/2 cup) roughly
chopped pecan nuts
125mls (1/2 cup)
thickened cream
6 Pancakes
1. Dissolve the instant coffee in The boiling water. Place coffee mixture, butter or margarine and brown sugar in a small saucepan. Cook over medium-low heat for 5-7 minutes, stirring often, or until smooth. Stir in pecans and cream.
2. Cook, stirring constantly, for 2-3 minutes or until mixture is well combined. Keep warm.
3. Toast the pancakes until golden and crisp around the edges. Halve pancakes, if desired. Serve stacked and topped with the warm coffee and pecan sauce.
Microwave tip: Place coffee mixture, butter or margarine and brown sugar in a medium heat-resistant microwave-safe bowl. Cook, uncovered, for 2-3 minutes on High/850watts/100% or until butter or margarine is melted. Stir in pecans and cream. Heat, uncovered, for 1 minute on Medium/500watts/50% and then stir until well combined.
Pecan Crumble-topped Pears
An incredible combination of simple ingredients will delight all of the family
1/2 cup caster sugar
4 small, firm, ripe pears
1/4 cup rolled oats
1/4 cup chopped pecans
2 teaspoons maple syrup
1/2 teaspoon vanilla essence
2 x 200g tubs low-fat vanilla yoghurt, to serve
1. Preheat oven to 180°C. Combine sugar and 6 cups cold water in a large saucepan over high heat. Bring to the boil. Peel, halve and core pears. Add pears to saucepan and return to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15 minutes or until tender
.2. Meanwhile, combine oats and nuts in a bowl. Add maple syrup and vanilla. Stir to combine. Spread mixture onto an oven tray. Bake, stirring once, for 5 to 8 minutes or until golden and toasted.
3. Drain pears and place on serving plates. Sprinkle with hot crumble. Serve with a dollop of yoghurt.
Note: Beurre bosc or williams pears are the preferred varieties for cooking as they hold their shape and texture well.
Orange and Candied Pecan Meringue Sundae
A delicious sundae for any day of the week
1 cup caster sugar
1 cup pecans
2 egg whites
4 oranges, segmented
1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
2. Place 1/2 cup sugar and 1/2 cup cold water in a small saucepan over medium heat. Cook, stirring, for 2 to 3 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer uncovered, without stirring, for 10 to 15 minutes or until mixture turns deep golden. Remove from heat. Stir in pecans. Pour mixture onto 1 prepared tray. Stand for 5 minutes or until firm. When cool enough to handle, break candied pecans into small pieces.
3. Using an electric mixer, beat egg whites until soft peaks form. Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating constantly until well combined.
4. Place four 1-cup ovenproof glasses on remaining tray. Place 4 orange segments in each glass and sprinkle with 1 tablespoon candied pecans. Repeat with remaining orange segments and candied pecans, finishing with oranges.
Top with meringue. Bake for 5 minutes or until meringue is light golden. Serve.
Cooking Time 5 minutes
Serves 4
Honey Pecan Figs
A decadent dessert to satisfy any sweet-tooth's appetite!
1 1/3 cups pecans
1/4 cup caster sugar
2 teaspoons ground cinnamon
1 tablespoon sesame seeds
2 1/2 tablespoons honey
8 firm figs, halved
Greek-style yoghurt or vanilla ice-cream, to serve
1. Combine pecans, sugar and cinnamon in a food processor. Process until pecans are finely chopped (not ground). Transfer to a bowl. Add sesame seeds and honey. Stir until mixture comes together in a soft, slightly sticky ball.
2. Using 1 heaped teaspoon mixture at a time, gently press onto the cut surface of each fig half.
3. Preheat a non-stick frying pan over medium heat until hot. Cut a round of baking paper and place over the hot surface of the pan (see tip). Place 6 fig halves, cut side down, on paper and cook for 3 to 5 minutes or until golden. Transfer to a plate, cut side up, and repeat with remaining figs.
4. Serve warm or at room temperature with yoghurt or ice-cream.
Tip Line your pan with baking paper to stop the figs from sticking to the pan.
Serves 4
Caramelised Apples and Pecans
Your friends and family will love this simply luscious dessert.
40g pecan nuts, roughly chopped
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground nutmeg
4 large Golden Delicious apples, peeled, cored and sliced
low-fat vanilla ice-cream,
to serve
1. Roast pecans in a medium, heavy-based frying pan over medium-high heat for 3 to 4 minutes or until golden. Remove and set aside.
2. Combine sugar, water and nutmeg in frying pan. Reduce heat to medium. Cook, stirring often, until sugar dissolves and mixture bubbles.
3. Add apples to pan. Stir to coat in sugar mixture. Cook, turning often, for 8 to 10 minutes or until apples are tender.
4. Sprinkle apples with pecans. Spoon into serving bowls. Serve with low-fat vanilla ice-cream or custard.
Pecan Meringue Pie
An incredible combination of simple ingredients will delight all of the family
22 Jatz biscuits
1 cup pecans, roughly chopped
3 egg whites
1 cup caster sugar
1 teaspoon vanilla essence
300ml thickened cream, whipped, to serve
extra pecans, to serve
1. Preheat oven to 180°C. Lightly grease a 23cm (base) flan dish.
2. Place biscuits into a food processor. Process to rough crumbs. Transfer to a bowl. Stir through pecans.
3. Using an electric mixer, beat eggwhites with a pinch of salt to soft peaks. Add sugar, 1 tablespoon at a time, beating constantly until a thick, glossy meringue forms. Fold in vanilla and biscuit and pecan mixture.
4. Spoon mixture into pie plate. Bake for 20 to 25 minutes or until crisp. Set aside to cool completely. Top with cream and extra pecans.
Pecan Pies
Simple and delicious, Pecan Pie is the ultimate comfort food.
Pastry
300g (2 cups) plain flour
240g chilled butter, cubed
2 tbs caster sugar
1 egg yolk
3 tsp iced water
3 eggs, lightly whisked
185ml (3/4 cup) maple syrup
100g (1/2 cup) firmly packed brown sugar
50g butter, melted
195g (1 1/2 cups) pecans
1. To make the pastry, place the flour, butter and sugar in the bowl of a food processor, and process until the mixture resembles fine breadcrumbs. Add the egg yolk and iced water and process until the mixture just begins to come together.
2. Turn the pastry onto a lightly floured surface and knead lightly until smooth. Shape into a disc and place in the fridge for 30 minutes to rest. Preheat oven to 200°C.
3. Divide pastry into 2 equal portions. Use a lightly floured rolling pin to roll 1 portion out to about 3mm-thick. Use a 15cm diameter cutter to cut 5 discs. Line five 2cm-deep, 8cm (base measurement) fluted tart tins with removable bases with the pastry and trim any excess. Repeat with the remaining pastry portion to line 5 more tart tins. Place on a baking tray in the fridge for 30 minutes to rest.
4. Cover each pastry base with greaseproof paper and fill with rice or dried beans. Bake in preheated oven for 10 minutes. Remove paper and rice or beans and bake for a further 8 minutes or until golden.
