Fruit
Especially in the summer months, it's a crime not to make the most of all those wonderful berries, just bursting with flavour. Delia gives them a starring role in a range of sublime desserts, cakes and special-occasion recipes.
Serves 4Caramelised Apples
This is really toffee apples served as a dessert and, while they are pretty child-friendly, we know they'll go down a storm with adults too!
Serves 4Compote of Figs in Port
Dessert figs that have become too dry to eat as they are can be excellent made into a compote. This is superb served with ice cream, but failing that, try it with some Greek yoghurt.
Serves 6 as a starterFresh Date and Apple Chutney
This chutney goes particularly well with Camembert Croquettes. However, it would also partner the Christmas cold cuts and buffet food extremely well, especially ham, pork pies and gammon.
Serves 4Crisp Roast Duck with a Confit of Sour Cherries
This is it – the best method of roasting duck I've found to date, and of all the lovely sauces, this one – made with dried sour cherries – is the loveliest.
Serves 4A Confit of Redcurrants, Orange and Mint
Perfect with lamb, this easy confit is a superb way to use up any gluts of redcurrants that may assail you during the summer!
Serves 4-6Dried Fruit Salad with Yoghurt and Nuts
This recipe is full of natural, good things – there is no sugar in it as I have come to the conclusion it tastes better without it.
Serves 6Fresh Peaches Baked in Marsala with Mascarpone Cream
Perfect for late-summer entertaining, this wonderful dessert has to be made in advance, leaving you stress-free on the day! The combination of fresh apricots, Marsala and mascarpone cream is utterly sublime.
Serves 10-12A Return to the Black Forest
A 1960s' revival here which looks impressive but is actually very easy to make - Delia has a foolproof way of rolling the flour-free roulade and the chocolate curls are child's play.
Serves 6-8A Terrine of Summer Fruits
Juicy, jewel-like summer berries encased in a raspberry jelly – what could be more refreshing on a summer’s day when entertaining? Make it in advance and serve it with cream or, for a truly low-fat option, as it is.
Serves 6Lemon Ricotta Cheesecake with a Confit of Lemons
Although it may not be the obvious choice at the end of a rich meal, the light and fluffy texture of this cheesecake, and its hit of lemon makes it ideal. The confit needs to be made a day in advance.
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