Tag Archive: stone fruit


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.



Tutti Frutti

Sinemage Tutti Frutti Almond cake

When I baked this cake yesterday and started to draft this post, sun was shining and cicadas singing and everything seemed to be in perfect harmony.

Today, it’s an other story. It rather looked like the end of the world this morning with rain and wind strongly lashing the windows. And I feel drowsy after a bad night sleep. The shake at 2am kept me awake until the early morning…

The weather follows a strange pattern these last days. It’s like we have directly jumped into the middle of Fall without transition.
Speaking of season, I wonder why I never say to myself at the end of winter ‘already‘ as I always think when summer comes to an end.

While I’ve seen the very first quinces in store, my fruit bowl at home keeps on being full of peach, nectarine, plum and greengage… And this almond cake makes the most of Summer fruits.

A trick to eat at the same time my daily fruit salad and have some cake…

Sinemage Tutti frutti almond cake and bowl of fruits

Sinemage tutti frutti almond cake
Tutti Frutti Almond Cake

100g (2/3 cup) ground almond
20g (1/4 cup) quinoa flour
2 egg whites
45g (1/4 cup) brown sugar
50g (1/4 cup) butter melted + a knob for greasing the tin
A pinch of salt
Fresh fruits: 3-4 greengages, 1-2 nectarines, stoned, sliced and sprinkled with lemon juice (to prevent from oxidation) + a handful of blueberries

Preheat oven to 190°C (375°F). In a bowl mix together ground almond, flour, sugar and salt. Add butter and stir well. Add egg white and mix well until combined. Grease a cake tin with butter -if not in silicone- before pouring the batter in. Bake for 30-35 minutes or until golden. Remove from the oven. Turn the cake out of the tin and allow to cool completely on a wire rack. Just before serving place fruit slices on top.

La suite en français…


Sinemage Black boy Peach

I was drafting a post when I got the news. Earthquake in Christchurch.
Goosebumps. Worried. Sad.
It was like the time was suspended for hours.
Suddenly publishing a post about the great outdoor we enjoyed last week-end or the latest treat I baked felt so inappropriate…

Since then, I can’t stop and think of all those people who have experienced this frightening situation and those who have lost dear ones…

Sinemage Black Boy Peach Galettes

The global response and the Kiwi solidarity is amazing. Many corporations have offered their help and initiatives spring everywhere, in addition to the traditional donation.
I’ve also heard of The Great Sunday Bake Off via Twitter.
While I know baked goods are probably not the first thing you need in such situation maybe it can help a child or two to have a sweet moment and forget all the hustle for a couple of minutes…

Sinemage Black Boy peach wedges and galette

And I also needed my sugar-fix yesterday.
I made those super easy peach galettes. 4 ingredients, that’s all you need: wholemeal flour, butter, sugar and peaches.
For me it was black boy peach. It’s a New Zealand heirloom peach variety with dark port wine skin and blood red flesh. Their rustic look instantly caught my attention. They taste so sweet…

Sinemage EatingBlack Boy Peach Galette

Black Boy Peach Rustic Galettes

200g (2 cups) wholemeal flour
100g butter (1/2 cup), chopped
2 tbsp sugar + to sprinkle over fruits
1 pinch of salt
60ml (1/4 cup) water

2-3 peaches, stoned and cut in wedges

In a large bowl, mix together flour, salt and sugar. Add the butter in and with your finger tips work the mix to get a fine sandy texture. Add water and with your hand knead lightly the dough just to make it come together. Shape the dough like a thick flat disc and wrap it in cling wrap and store in the fridge for one hour. Preheat oven to 200°C. Roll down the dough on a slightly floured surface and with the help of a small plate or a bowl cut with the knife discs of pastry. Place peach wedges in the center and fold back the pastry edge. Sprinkle sugar on top and bake for 25 minutes or until nicely golden on the top. Remove from oven and let cool on a wire rack.

La suite en français…