With an abundance of fresh peaches, plums and nectarines in season over the summer season, this is the perfect opportunity to get the little ones to help you out in the kitchen with a quick fruity recipe or two. Not only will they be learning while they have some fun with you but they will also get to savour something that is sweet, delicious, and healthy.
Here are three divine stone fruit recipes for you. Why not let your kids help … they can whip the cream for the ice-cream, pop the plum jelly sweets out of the moulds once set, or simply spoon the nectarine puree into the lolly moulds.
FOUR INGREDIENT FOUR HOUR ICE-CREAM WITH ROSEWATER PLUMS
by Caro Alberts serves 6
You’ll need: 1 can (385g) condensed milk, 2 cups (500ml) high fat cream , 1 tsp (5ml) vanilla extract , 2 Tbsp. (30ml) beetroot juice, 10 plums , 1/4 cup (60ml) orange juice (can could use water), 1/4 cup (60ml) sugar, 2 tsp (10ml) rosewater, pinch of salt
To make: Whip the cream until stiff peaks form. Fold through the rest of the ingredients. Pour into a freezer safe container and freeze for at least 4 hours or until frozen. To make the plums cut them in half and remove the pips. Add all the ingredients including the plums to a shallow saucepan and leave to simmer over a medium heat for 15 minutes.
Serve with dollops of homemade ice-cream.
PLUM JELLY SWEETS
by Jenny Morris Makes: 24 – 30 (depending on the size of the mold)
You’ll need: Plums 15, halved and stoned, Water ½ cup, Castor sugar ½ cup, 6 tablespoons of Gelatine powder, Silicone mold of your choice, Non-stick cooking spray
To make: Place the plums in a small saucepan with the water and simmer until soft. Place in a blender and process until smooth. Strain the liquid through a sieve and return to the pot (alternatively, if you have a juicer, simply juice the fruit and place in the saucepan). Add the castor sugar and dissolve over low heat. Sponge the gelatin in a little water, according to the package instructions. Once sponged, place the gelatin in the warm plum liquid and stir to dissolve. Lightly spray your mold with the non-stick spray and place on a baking tray. Carefully pour the liquid into the mold – using a jug – and place in the fridge for an hour and a half, or until set. Pop out and enjoy! You can also toss them in some granulated white sugar to create an extra texture.
NECTARINE, MAPLE AND YOGHURT POPSICLES
by Zola Nene Makes 8
You’ll need: 3 nectarines, chopped, Juice of ½ orange (reserve the zest for the yoghurt layer), 2 Tbsp. maple syrup, 250ml Full cream Plain Yoghurt, 100ml milk, 1 tsp vanilla extract, Zest of one orange, finely grated, ¼ cup maple syrup , 100g ginger biscuits, crushed, 4 Tbsp. melted butter
To serve: 50g dark chocolate, melted
To make: Place the nectarines, orange juice and maple syrup into a pot, then simmer until the nectarines are soft. Place into a blender and puree until smooth. Spoon nectarine puree 1/3 full into the lolly moulds. Whisk together the yoghurt, milk; orange zest and maple syrup, then carefully spoon into the moulds onto the fruit mixture, leaving space for the cookie mixture. Mix together the crushed ginger biscuits and butter then add as the final layer in the lolly moulds. Carefully push the lolly sticks through, then freeze until completely set before unmoulding. Before serving, drizzle with melted chocolate.
For more inspiration and recipes visit www.juicydelicious.co.za