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One of the quickest and easiest recipes on record - so there's no excuse for not keeping the biscuit tin topped up with these teatime goodies. Use whatever combination of fruit and nuts you like!
Figs lend themselves particularly well to iced desserts - as Delia discovered on a visit to France.
Make the most of summer berries with this wonderful classic pudding - just remember to start it the day before! What could be easier? Serve it with plenty of cream...
The addition of balsamic vinegar to dairy products such as cream and ice cream tempers the richness and adds a subtle flavour. Couple this with its affinity with strawberries and you have something in this ice cream that is both exquisite and unique.
This is a very refreshing marmalade, good wake-up food on a dull morning. Its other advantage is that it can be made at any time of the year. Although this does need fast boiling, the quantity is small enough for a modern hob.
A confit, as the name suggests, is a kind of sauce reduced to a concentrated, jam-like consistency. This one is a good accompaniment for all kinds of things at Christmas, as it keeps well in the fridge for four weeks.
The rich, dark flavour of Marsala combined with fragrant pear juices is a quite stunning combination. But this recipe can also be made with red wine or strong dry cider – each version has its own particular charm.
Suntinas are available from mid-December to the end of February and have a charming tangerine flavour which makes a delightfully different marmalade, and I think the nice thing about having a choice of marmalades is you never get bored.
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.
This is what I'd call half dessert and half ice cream. My niece Hannah and nephew Tom are chief ice-cream tasters in our family and this one gets very high ratings indeed. It differs from most other ice creams in that it needs 2 hours in the main bod
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