Our Photoshoot Treats

To show our new stock's true potential, we like to partner them with yummy treats. It does encourage uncontrollable drooling at times, but it is well worth it!

Here are some of the great recipes we attempted that you may have spotted in the newsletter!

Poached Pears with Sago Pudding and crushed Amaretto Biscuits

Cinnamon Poached Pears - from taste.com

• 750ml (3 cups) water
• 200g (1 cup, firmly packed) brown sugar
• 1 x 7cm cinnamon stick, roughly broken
• 3 large (about 280g each) just-ripe pears, unpeeled, cored, cut into thick wedges

1. Combine the water, sugar and cinnamon in a large saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Add the pear and stir to combine. Place a disc of non-stick baking paper on the surface of the pear mixture. Cook, covered, for 10-15 minutes or until the pear is tender. Use a slotted spoon to transfer the pear to serving bowls.
2. Increase heat to high and bring the syrup to the boil. Boil, uncovered, for 5-10 minutes or until the syrup thickens slightly.
3. Drizzle the syrup over the pears. Serve immediately with Sago pudding.

Sago Pudding - bestrecipes.com

•  1 cup water
• 1/2 cup Sago
• 4 cups milk
• Pinch of salt
• 1 Tsp custard powder
• 2 Tsp cold milk
• 2 Tsp sugar

1.  In a saucepan bring water to the boil.
2. Add the sag and gently simmer until water is absorbed.
3. Add milk and salt. Stir well and leave over moderate heat until mixture begins to boil.
4. Reduce heat and simmer gently for 20mins until mixture is creamy.
5. Seperatley blend custard powder and cold milk together, then add to sago.
6. Continue to stir, add sugar and cook until bubbling gently.
7. Pour into bowl and add Poached Pears and sprinkle with crushed Amaretto biscuits.

 Poached Tamarillos in Red Wine with Cinnamon Custard

 Poached Tamarillos in Red Wine - nzwomansweekly.co.nz

• 6 tamarillos
• 1 cup red wine
• 1 cup water
• 1/2 cup brown sugar
• 1 star anise
• 1 vanilla bean split or 1 tsp vanilla extract
• 1 cinnamon stick
• 5cm strip orange peel

1. Bring a saucepan of water to the boil, plunge tamarillos for 3 minutes, then remove from water. Carefully peel off the skin, leaving the stems intact.
2. Bring red wine, water and sugar to the boil in a saucepan, stirring to dissolve sugar. Add star anise, vanilla, cinnamon and orange peel.
3. Add tamarillos to the pan and gently poach for 15 minutes. Lift the fruit out and set aside. Bring the remaining liquid to the boil and simmer until syrupy. Strain to remove spices.


Cinnamon Custard - taste.com

• 1 1/2 cup (375ml) milk
• 1/2 tsp ground cinnamon
• 1 tbs plain flour
• 1/4 cup (55g) caster sugar
• 2 egg yolks 

1. Combine the milk and cinnamon in a small saucepan over medium heat and bring to a simmer (do not boil). 
2. Combine the flour, sugar and egg yolks in a heatproof bowl. 
3. While whisking, gradually add the hot milk in a thin, steady stream. Whisk until smooth. 
4. Pour into a clean saucepan and place over low heat. Cook, stirring, for 5 minutes or until custard thickens and coats the back of a wooden spoon.

To show our new stock's true potential, we like to partner them with yummy treats. It does encourage uncontrollable drooling at times, but it is well worth it!

Here are some of the great recipes we attempted that you may have spotted in the newsletter!

Poached Pears with Sago Pudding and crushed Amaretto Biscuits

Cinnamon Poached Pears - from taste.com

• 750ml (3 cups) water
• 200g (1 cup, firmly packed) brown sugar
• 1 x 7cm cinnamon stick, roughly broken
• 3 large (about 280g each) just-ripe pears, unpeeled, cored, cut into thick wedges

1. Combine the water, sugar and cinnamon in a large saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Add the pear and stir to combine. Place a disc of non-stick baking paper on the surface of the pear mixture. Cook, covered, for 10-15 minutes or until the pear is tender. Use a slotted spoon to transfer the pear to serving bowls.
2. Increase heat to high and bring the syrup to the boil. Boil, uncovered, for 5-10 minutes or until the syrup thickens slightly.
3. Drizzle the syrup over the pears. Serve immediately with Sago pudding.

Sago Pudding - bestrecipes.com

•  1 cup water
• 1/2 cup Sago
• 4 cups milk
• Pinch of salt
• 1 Tsp custard powder
• 2 Tsp cold milk
• 2 Tsp sugar

1.  In a saucepan bring water to the boil.
2. Add the sag and gently simmer until water is absorbed.
3. Add milk and salt. Stir well and leave over moderate heat until mixture begins to boil.
4. Reduce heat and simmer gently for 20mins until mixture is creamy.
5. Seperatley blend custard powder and cold milk together, then add to sago.
6. Continue to stir, add sugar and cook until bubbling gently.
7. Pour into bowl and add Poached Pears and sprinkle with crushed Amaretto biscuits.

 Poached Tamarillos in Red Wine with Cinnamon Custard

 Poached Tamarillos in Red Wine - nzwomansweekly.co.nz

• 6 tamarillos
• 1 cup red wine
• 1 cup water
• 1/2 cup brown sugar
• 1 star anise
• 1 vanilla bean split or 1 tsp vanilla extract
• 1 cinnamon stick
• 5cm strip orange peel

1. Bring a saucepan of water to the boil, plunge tamarillos for 3 minutes, then remove from water. Carefully peel off the skin, leaving the stems intact.
2. Bring red wine, water and sugar to the boil in a saucepan, stirring to dissolve sugar. Add star anise, vanilla, cinnamon and orange peel.
3. Add tamarillos to the pan and gently poach for 15 minutes. Lift the fruit out and set aside. Bring the remaining liquid to the boil and simmer until syrupy. Strain to remove spices.


Cinnamon Custard - taste.com

• 1 1/2 cup (375ml) milk
• 1/2 tsp ground cinnamon
• 1 tbs plain flour
• 1/4 cup (55g) caster sugar
• 2 egg yolks 

1. Combine the milk and cinnamon in a small saucepan over medium heat and bring to a simmer (do not boil). 
2. Combine the flour, sugar and egg yolks in a heatproof bowl. 
3. While whisking, gradually add the hot milk in a thin, steady stream. Whisk until smooth. 
4. Pour into a clean saucepan and place over low heat. Cook, stirring, for 5 minutes or until custard thickens and coats the back of a wooden spoon.