Tag Archive: fruit


Plum(p)

Plums | At Down Under | Viviane Perenyi

I’m all inspired by the goodness of food I have in my kitchen lately. From that beautiful and tasty garlic to sweet plums and green almonds, I feel spoilt.
Of course, I could not resist making a tart with some of the plums. Classic. The quintessence of summer.

The cute sugar plums are new to me. I like their shape, size and colours. I’ve prepared a part of them in a simple dessert, with yogurt, honey and fresh almonds. A treat on a balmy day.

Plum Tart | At Down Under | Viviane Perenyi

Roasted Plums | At Down Under | Viviane Perenyi

Roasted Sugar Plum with Yogurt Honey and Fresh Almonds (for 4)

6 sugar plums, halved and stone removed
1 tbsp sugar
4 tsp honey
8 heaped tbsp yogurt
Dozen fresh almonds, cracked open and finely sliced (or lightly toasted almond flakes)

In a small plate spread sugar and stamp the cut side of each plum with sugar to coat. Place them on a baking tray lined with baking paper. Grill (broil) the plums for a couple of minutes or until the sugar starts to bubble and caramelise. Remove from oven and let them cool for 5 minutes. Scoop yogurt into glasses/ramekins, top with plums, drizzle with honey and sprinkle almond.

Roasted Plum Yogurt and Green Almonds | At Down Under | Viviane Perenyi

I also want to thank you for your kind words on the previous post. It means a lot to me. Merci.

LA SUITE EN FRANÇAIS…

Happy New Year !

Plum | At Down Under | Viviane Perenyi

Hello,
First of all, I wish you all a beautiful year 2014 ! May all your wishes come true !
It feels good to write this little post after such a long break…

While it’s been quiet here, I’ve been photographing inspiring people and lovely food -I’ll share more of that soon.
Until then, it’s random bits of summer, my favourite time of year with produce I like, good weather and that holiday feeling…

Plum | At Down Under | Viviane Perenyi

Peas and Kohlrabi | At Down Under | Viviane Perenyi

Foliage and Corn | At Down Under | Viviane Perenyi

Custard Tartlets | At Down Under | Viviane Perenyi

LA SUITE EN FRANÇAIS…

Baked Nashi Pear

Nashi Pears | At Down Under | Viviane Perenyi

Day after day, outside, the light gets subtler.
In the middle of the afternoon, the sunset light filters through the foliage, dapples the wall of the living room and creates like an old movie effect on a screen. I like watching the light dancing this way.
Small details that I keep on finding lovely.
Like the freckles on nashi pear skin…

Baked Nashi Pears | At Down Under | Viviane Perenyi

Despite the mostly mild autumn days, I’m in the mood for simple and comforting dishes and desserts.

So here’s a twist to the traditional baked apple.
The sweet and juicy nashi pear is stuffed with pinenuts and sultanas. Vanilla syrup, sweet white wine and ginger add flavours to this easy dessert. The kind that brings not only a sweet touch at the end of a meal, but warms up on a cool evening.

Baked Nashi Pears | At Down Under | Viviane Perenyi
All images © 2013 Viviane Perenyi

Baked Nashi Pear

4 nashi pears
4 tbsp sultanas
4 tbsp pine nuts
1 tbsp vanilla syrup
4 thick ginger slices
125ml / 1/2 cup sweet white wine
125ml / 1/2 cup water

Preheat oven to 180ºC. Slice the top of the fruit, remove the core and make a cavity. In a bowl mix together the pinenuts, sultanas and vanilla syrup. Scoop equal amount in each nashi pear. Place them in a baking dish and pour water and wine in the bottom. Add slices of ginger. Bake for one hour until the fruits are soft. Serve warm.

LA SUITE EN FRANÇAIS…

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