62 | July 2012 | woman this month Food Forget the salads and the sushi; this summer is all about delicious desserts! In suggesting this, I do have my reasons. Between running around on the beach, taking the kids to the playground and heading off on walks with friends, summer is the time of year that we are most active and are thus more likely to burn off many of the calories found within those delicious goodies we are all too often told we should not partake in. While winter is said to be the time for comfort foods, it is also the time we are the least active and, therefore, more likely to suffer any weight-gain involved with their enjoyment. That said though, most of the recipes I have included for the month also contain fruit and so while wicked, do have some merit. The summer’s heat makes the air-conditioned bliss of a kitchen the perfect place to spend a few hours during the day, leaving your evenings free for shopping and entertaining. The Middle East is, after all, all about “lifestyle” and in the words of Anton Chekhov, “People don’t notice whether it’s winter or summer when they’re happy.” Spiced Fruit Burritos l Wash the fruit. De-stone the peach and the nectarine and slice both into fine slices. Set aside. l Peel the apples and cut into fine slices and mix with the orange, lemon juice and lemon zest in a medium-size saucepan. Bring the mixture to a boil. Then reduce the heat slightly and cook the apple at a gentle simmer for five minutes. l Stir in the Muscovado sugar, cinnamon, cloves and black pepper and continue cooking the filling, uncovered, stirring occasionally, for two- three minutes. l Blend the cornstarch and water in a small bowl and pour it into the apple mixture. Bring the mixture back to a boil, stirring continuously. Let the filling cook for one minute and remove it from the heat, then fold through the sliced nectarine and peach. l Transfer the mixture to a bowl to cool, keeping it covered on the surface with a sheet of plastic wrap. This will stop the mixture from skinning, while also allowing the other fruit to cook in the heat of the apple mix. l Heat the oven to 160 degrees Celsius and line a small sheet pan with parchment paper. Spoon fruit down the centre of each crepe, sprinkle with pecan nuts and some coriander. Fold the ends over the filling, then fold over one of the sides to enclose. Serve with whipped cream and sugar. 1 ripe fresh peach 2 large green apples (Granny Smith) 1 ripe fresh nectarine 125ml orange juice 1 lemon, juiced and zested 50g Muscovado brown sugar Pinch cinnamon Pinch ground cloves Pinch fresh cracked black pepper 1 tbspn cornstarch 50ml cold water 75g roasted pecan nuts 1 tbspn fresh chopped coriander 6-8 crepes (see page 63 of June 2012 issue of Woman This Month) James Claire Sweet Sunshine
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