This recipe has apparently been on the menu at The Ivy since it opened in 1981. Simple to prepare, and terribly naughty. Just tell yourself it’s one of your “five portions a day”. This quantity serves about 4.
Category: Dessert
Gratin de fruits au sabayon
You can vary the fruit in this recipe, but it must include raspberries and an orange to provide some acidity, and preferably strawberries. It would be nice to include stoned cherries or red/blackcurrants if in season.
Diplomate orange et cappuccino
Easy to make, tastes good and looks elegant. What more can you ask? Serves 6.
Crème au muscat et pruneaux au calvados
You must make the prunes at least a week and preferably a month beforehand. Do plenty … they are very moreish! (and they should keep for months anyway).
If you want to be less wicked, replace up to half the cream with milk – I did, with no ill effect on the final result.
Cerises rôties au guignolet
The second year we had our garden we had a fine crop of guignes (wild cherries) which we used to make guignolet, an aperitif made from cherries and rosé wine, with added alcohol and sugar. It’s a bit sweet for our tastes, and five years later, we still have a stash of bottles under the stairs and need to find ways of using them up. Here’s a good one, rather similar to Cherries Jubilee.
If you don’t have guignolet available, you’ll just have to use your imagination — maybe Dubonnet would be a good substitute.
Caramelized apples
A quick dessert, based on a medieval recipe.
Apricot and Almond Clafoutis
I’ve always liked the combination of apricots and almonds, and this is a quick and easy alternative to the more labour-intensive tarte bourdaloue.