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Thin discs of pastry - galettes - are a cook's blank canvas for all sorts of savoury and sweet treats. Here Delia combines apricots and amaretto to mouthwatering effect.
This is from a French recipe called tarte Tatin – it's baked, chilled and then served upside down.
This recipe is a nostalgic one for me as it's one of the first I tried after some research into eighteenth-century British cooking at the British Museum, and it prompted me to do a whole lot more.
Some recipes are enjoyed by just about everyone - and this is one of them, with its combination of plums and soured cream.
Exceptionally pretty to look at, and I like to serve them as a sweet ending to a special meal.
If you can get mi-cuit plums, the lovely squashy half-dried Agen prunes from France, so much the better. If not, then pitted dried Agen prunes will be fine.
Apple tart to you and me: this Italian version of our good old apple pie is totally addictive, so if you fancy a change from the usual desserts, give it a go.
My thanks to Alain Benech, our very French chef at the football club, whom I persuaded to part with his delicious recipe for you all to make. Whenever it goes on the menu, it’s very popular and always sells out.
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!
Instead of the usual apple pie, why not ring the changes on a cold day with the sumptous steamed pud? Perfect for the depths of winter, it also fits the bill on a cold autumn day when apples are at their best.
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