Recipes

Home

Great Recipes

Recipes

MARSCAPONE STUFFED DATES

Ingredients:

220g mascarpone cheese, room temperature

450g Great Lakes Pitted Dates

1 tsp grated lemon zest

2 tbsp honey

220g toasted pecan halves

Method:

1. Lay out pecan halves on a baking sheet and place into a pre heated oven at 180C for 15 minutes.

2. Make a clear cut down the length of the dates. Place dates on a plate and set aside.

3. In a small bowl. Combine cheese, honey and lemon zest until mixed well.

4. Carefully fill each date with about 1teaspoon of the cheese mixture and place a pecan half on top of each one ( use a pastry bag if available)

5. Refrigerate until ready to serve.

CHRIS'S GREAT PROSCIUTTO WRAPPED FIGS

Ingredients:

150g Great Lakes Semi Dried Figs

100g goats cheese

10 slices prosciutto

2 Great Lakes Semi dried tomatoes

Method:

1. Slice dried figs into thirds lengthwise. Discard ends.

2. Spread goats cheese onto each slice.

3. Cut prosciutto strips lengthwise into ribbons the height of a fig.

4. Place the fig and cheese at one end of the prosciutto strip and roll up.

5. Serve standing up so that the contents of the roll are visible. Trim ends if required. Garnish with a slither of semi dried tomato.

CHERRY CLAFOUTI

Ingredients:

4 x 130g tubs, Great Lakes Sweet Pitted Cherries, drained

Melted butter, to grease

2/3 cup caster sugar

2 eggs

2 egg yolks

½ cup light sour cream

2 tbsp plain flour

Icing sugar, to dust

2/3 cup thickened cream, to serve

Method:

1. Pre heat oven to 200C.

2. Brush a 20cm cake pan lightly with butter

3. Arrange the drained cherries in the base of the pan and sprinkle with 1 tbsp of sugar.

4. Use an electric beater, mix remaining sugar, eggs and egg yolks until pale and fluffy. Add the sour cream and beat until well combined, then sprinkle over the flour and beat again. Pour mixture over the cherries.

5. Bake in oven for 20 minutes or until cooked through.

6. To serve, spoon among serving plates, dust with icing sugar and add some whipped thickened cream.

Serves 4.

SEMI DRIED PLUM, CHOCOLATE AND NUT CAKE

Ingredients:

Melted butter, to grease

150g ( 1 cup) self raising flour

¾ tsp ground all spice

100g packet almond meal

175g butter, softened

220g ( 1 cup) sugar

3 eggs, at room temperature

250g Great Lakes Semi Dried Plums

100g macadamias, roughly chopped

200g dark chocolate, roughly chopped

Cocoa powder, to dust

Method:

1. Preheat oven to 160°C. Brush a round 20cm pan with melted butter and line base with baking paper.

2. Sift flour with allspice and add almond meal and stir to combine.

3. Using an electric beater, beat the butter and sugar until pale and creamy. Add each egg, beating well after each addition. Fold in half the flour mixture until just combined. Repeat with remaining flour.

4. Fold in the plums, chocolate and nuts. Spoon into pan, bake for 1 ½ hours or until cooked.

WHOLEMEAL FIG LOAF

Ingredients:

350g Great Lakes Ready to Eat figs, chopped

300g sultanas

200g dried apple, chopped

2 cups apple juice

¼ cup honey

2tsp vanilla essence

1tsp cinnamon

4 egg whites

1 ½ cups wholemeal self raising flour

Preparation:

Preheat oven to 175C.

In a large saucepan, combine figs, sultanas, apple juice, honey and vanilla.

Simmer for 5-6 minutes until fruit is plump and soft.

Take the saucepan off the heat and allow contents to cool.

Once cool, add the cinnamon, egg whites and flour and mix well.

Spoon into 1 large or 2 small loaf tins.

Bake for 50 to 60 minutes.

Test with skewer to see if baked all the way through. Cool in the tin before removing

Great Lakes Foods

MARSCAPONE STUFFED DATES

CHRIS'S GREAT PROSCIUTTO WRAPPED FIGS

CHERRY CLAFOUTI

SEMI DRIED PLUM, CHOCOLATE AND NUT CAKE

WHOLEMEAL FIG LOAF

Main Menu