I’ve just moved to a lovely new house which has several pear trees and a large hazelnut bush in the garden. If this season’s harvest goes well, I will certainly be making a lot of these!

List of ingredients:

4 ripe medium pears.
1 1/2 cups of water.
1 cup of hazelnuts, lightly toasted and peeled.
1 cup of sugar.
1/2 cup of maple syrup.
2 cinnamon sticks.
3 tablespoons of hazelnut liqueur.
3 tablespoons of melted butter.

Instructions:

Preheat oven to 350F.

Prepare the syrup by simmering sugar, maple syrup, water and cinnamon sticks for 10 minutes.

Remove from heat and stir in the hazelnut liqueur.

Add the hazelnuts and allow to soak for 4 minutes.

Strain off the liquid and pour it into an 8-inch square baking dish.

Roughly chop soaked hazelnuts and spread on a parchment lined baking sheet.

Toast in the oven for about 7 minutes or until golden brown.

Meanwhile, prepare the pears by peeling them, cutting in half and coring.

Pour the syrup over pears.

Roast the pears for 20 minutes or until they are soft when pierced with a tester.

To serve, place pear in a bowl, drizzle syrup over top and sprinkle with hazelnuts.

Source: http://www.hazelnutrecipes.org/hazelnut-roasted-pears.html

Ingredient list:

1 cup of figs.
1 cup of toasted coconut.
¾ cup of nuts.
1/3 cups of crystallized ginger.
1 cup of powdered sugar.
2 tablespoons of lemon juice.
¼ teaspoon of salt.

Method:

Combine the figs, nuts, salt, and ginger onto a chopping board.

Chop finely.

Place the lemon juice in a bowl and add the chopped fruit combination and stir.

Knead mixture into a paste on a board coated with powdered sugar.

Roll out thinly.

Cut dough into 1 inch squares.

Stack together in layers of three and sprinkle the coconut between the layers.

Source: Fig Recipes.

Ingredients:

8oz self raising flour.
Pinch of salt.
2oz butter.
1oz sultanas.
1oz caster sugar.
5 Fl oz milk.

Preparation Instructions:

Heat the oven to 220C/Gas 7.

Lightly grease a baking sheet/tray.

Mix together the salt and flour, then rub in the butter.

Fold in the sultanas, sugar and then the milk to create a soft dough.

Move to a floured work surface and knead.

Pat out to create a round about 2cm thick.

Use a 5cm cutter to make small rounds and place on the baking sheet/tray.

Knead together what is left of the dough and create more scones to use it all up.

Brush the tops of the scones with a small amount of milk.

Bake for 12-15 minutes until risen and golden.
Cool on a wire rack and serve with butter and a jam of your choice.

Source: http://www.sconerecipes.co.uk/sultana-scones.html

Ingredients:

1 pound of gooseberries.
1 ounce of butter.
Sugar, to taste.
1/2 pint of double cream.

Method:

Top and tail the gooseberries, rinse and drain them, then put them in a pan with the butter.

Soften the berries over a low heat for about 5 minutes. Once they are soft, mash them lightly with the back of a spoon.

Season with sugar, to taste.

Whip the cream until firm and fold it in to the gooseberries.

Chill before serving.

Source: http://www.gooseberryrecipes.org/gooseberry-fool.html

Ingredient List

4 medium mangoes.
1 whole clove.
2 oz of vinegar.
½ cup of sugar.
½ cup of white wine.
1 tablespoon of ground ginger.
1 teaspoon of salt.
½ teaspoon of ground allspice.
½ teaspoon of cayenne pepper.
Pinch of ground cinnamon.

Preparation

Peel the mangoes and discard the middle pit.

Remove pulp and purée in a food processor or blender.

Add all of the remaining ingredients and purée until thoroughly combined.

In heavy saucepan, cook the mixture over low heat until reduced and thickened.

Remove from heat and allow to cool.

Strain mixture through a fine sieve.

Refrigerate for 8 hours or overnight to allow flavors to meld.

Source: This recipe came from the mango recipes website.

List of ingredients:

8 oz of crushed pineapple, including juice.
2 medium eggs, beaten.
2 cups of flour.
1 3/4 cups of sugar.
1/2 cup of apple sauce.
2 teaspoons of vanilla extract.
1 teaspoon of lemon extract.
1/2 teaspoon of baking soda.
1/2 teaspoon of salt.

How to make:

Preheat oven to 325F.

In a mixing bowl, combine the flour, sugar, baking soda and salt.

Add the eggs, apple sauce, pineapple, vanilla and lemon extracts; then mix together.

Pour batter into greased muffin pans.

Bake for 15-20 minutes or until the middle springs back when touched.

Cool on a wire rack.

Source: http://www.pineapplerecipes.net/pineapple-muffins.html

List of ingredients:

40 six-inch flour tortillas.
16 oz of dried apricots, snipped.
2 cups of water.
1/2 cup of packed brown sugar.
1/2 cup of granulated sugar.
1/2 teaspoon of ground nutmeg.
1/2 teaspoon of ground cinnamon.
Cooking oil.

Method:

Combine the apricots, water, brown sugar, granulated sugar, nutmeg and cinnamon in a suitably sized saucepan.

Bring to the boil; reduce heat.

Simmer for about 10 minutes or until fruit is tender and the mixture has thickened, stirring a few times.

Allow to cool.

Spoon about one tablespoon of mixture along one edge of each tortilla and roll it up.

In a large skillet, heat about half an inch of cooking oil.

Place as many tortillas as can comfortably fit stem side down in the hot oil.

Cook until golden, turning once.

Drain the tortillas, then follow the same process for the remaining tortillas.

Serve.

Source:

This recipe came from the official apricot recipes website.

List of ingredients:

4 egg yolks.
2 grated lemons zest.
1 envelope of gelatin.
2 cups of heavy whipping cream.
2/3 cup of sugar.
½ cup of lemon juice, strained.
4 tablespoons of white rum.
Whipped cream, to garnish.
Berries, to garnish.

Method of preparation:

In a mixing bowl, combine the egg yolks, grated lemon zest, lemon juice and sugar.

Place over gently simmering water, and whisk until thickened.

Remove from the heat, then beat with whip on medium speed until cold and thick.

In a heatproof bowl, combine the gelatin and white rum, allowing to soak for about five minutes.

Place the bowl over a pan of simmering water until melted. Remove from heat and allow to cool slightly.

Whip the cream on medium speed until it just holds its shape.

Whisk the gelatin into the egg yolk mixture.

Fold in the whipped cream.

Pour the mousse into a bowl or individual glasses.

Garnish with whipped cream and berries.

Source: http://www.lemonrecipes.net/lemon-mousse.html

For more similar dessert recipes, see the official mousse recipes website.