Peaches in rosé wine

Where is the recipe from?

[Good To Know Recipes]

Ingredients & any changes made?
rosé wine, golden caster sugar, Parings and juice of 1 lemon, vanilla pod, peaches, Greek yoghurt, pistachios.

No changes, I did as I was told. Though I didn't reduce the syrup enough, it was still really good, but next time I will make sure I reduce it much more than I did.

Verdict?
Absolutely gorgeous. I've wanted a really light, pretty and elegant summer dessert recipe for so long, and now I've found the perfect one. Which is surprising, as I always thought I wasn't a fan of cooked fruit.

This is so nice, sweet but not overly so, the yoghurt and the pistachios add creaminess and crunch. But most of all, it looks so pretty. It's just a very pretty looking plate of food and it tastes fantastic. It's incredibly easy to do, which is always a bonus. I also like that you can make it a day in advance. I will be making this again soon, making sure I reduce the syrup properly.

baked grapefruit

Where is the recipe from? Taken from my current favourite cookbook, The Vintage Tea party If you don't have this book, I can highly recommend it. It's brilliant. Not just a cookbook, there are a few craft suggestions too. Even a demonstration on how to give your hair a vintage look!
Ingredients & any changes made? Another recipe with few ingredients (my favourite kind!) Grapefruit of your choice, tablespoon of sugar per grapefruit half, honey, sherry, dollop of crème fraîche, sprig of mint to decorate. You just cut grapefruit in half and cut along the segments. Top with sugar and the 'sherry' (orange juice for me), sprinkle on the sugar & a smidge of butter, then bake. Once out, top with honey - or golden syrup if you're me. I made quite a few alterations. The sugar should have been demerara. I only had an unopened packet and wasn't prepared to open it, so used caster sugar. It was too early to have sherry on anything - and I don't have any in the house anyway - so I used a glug of orange juice. I don't like honey, so swapped it for golden syrup, and as I had a pot of double cream already opened in the fridge from the previous recipe, I made do with that. No mint in the garden yet, so it was topped with a strawberry.
Verdict? Really good. Never in a million years would I have baked a grapefruit, but it's such a great idea. The grapefruit is juicy and sweet, and eating it when warm makes it quite comforting.
I only bothered with the cream as I knew I was going to photograph it for this blog, but normally I wouldn't bother. I am not a huge fan of cream, so I'd prefer to leave it off altogether. I certianly wouldn't buy sherry to use for it, it was tasty enough without it.