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Title: Quandong and Peach Melbas
Categories: Aussie Dessert
Yield: 6 Servings
| 18 | Quandong halves, [I guess that means about 9 WHOLE fruits, c | |
| Water | ||
| 1/2 | c | Sugar, castor |
| 1 | Lemon, juice of... | |
| Cinnamon stick | ||
| 250 | ml | Water |
| 1/4 | c | Sugar |
| 6 | Peach halves, fresh. | |
| 12 | sm | Sponge cake rounds |
| 24 | ts | Peach syrup, |
| [12 dessertspoons of...] | ||
| 12 | Ice-cream, scoops of... | |
| 24 | ts | Strawberry syrup, |
| [12 dessertspoons of...] | ||
| 300 | ml | Cream, whipped |
| 2 | tb | Nuts, macadamia, chopped, toasted. |
Soak dried quandongs in water and bring them to the boil with castor sugar, lemon juice and a cinnamon stick. So that the fruit won't discolour, simmer for no longer than 4 to 5 minutes. To maximise flavours, cool and stand overnight.
To poach the fresh peaches bring water and sugar to the boil. Stir continually. Reduce heat, add peach halves and simmer until just soft. Cool.
Make Melbas by placing a round of sponge cake in each of twelve 9cm moulds and soak with peach syrup. Place a drained peach half on top of the sponge cake in six moulds and 3 drained quandongs in each of the six remaining moulds. Ensure the hollow sides of fruit is uppermost. [Keep the poaching liquid for other desserts.]
Place a scoop of ice-cream on top of each fruit mould. Pour strawberry syrup over each ice-cream scoop. Garnish with whipped cream and toasted macadamia nuts. Serves 6.
"Quandongs are native peaches and their fruits have a tart apricot and peach flavour. If you have the time, they're best stewed and left to steep overnight."
from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 03-16-98 (13:38) Doc's Place Bbs Online. (253) Cooking
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