Home
Recipes
Quick

Gruyere melted on rye topped with pickled artichokes

Gruyere melted on rye topped with pickled artichokes

5 minutes

Fresh strawberry turkish delight with melting chocolate and yoghurt

Berry recipes

Fresh strawberry turkish delight with melting chocolate and yoghurt

Fresh blueberry chocolate truffles

Fresh blueberry chocolate truffles

Japanese sushi-style plums

Japanese sushi-style plums

Norwegian salmon, watermelon and watercress salad

Watermelon recipes

Norwegian salmon, watermelon and watercress salad

5 minutes

Baked guava and coconut pudding

Baked guava and coconut pudding

30 minutes

French-toast sandwiches with seared salmon and boursin

French toast

French-toast sandwiches with seared salmon and boursin

15 minutes

Spanish toast

Spanish toast

5 minutes

Toasted bruschetta with porcini mushrooms and parsley creamed feta

Toasted bruschetta with porcini mushrooms and parsley creamed feta

10 minutes

Fusilli with tomato and bacon

Tomato recipes

Fusilli with tomato and bacon

20 minutes

Rose water and chocolate sandwich

Rose water and chocolate sandwich

5 minutes

Easy summer pudding

Easy summer pudding

15 minutes

Load more

Easy summer pudding

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

4 slices pecan-nut rye bread
2 fresh plums, halved
2 fresh peaches, quartered
12 dried nectarines
1 cup cranberry juice
1 T Campari
crème fraîche, to serve

Method

Chargrill the pecan-nut rye bread on a ridged pan, until roasted.
Poach the fruit in small pan with the cranberry juice until it is soft yet still plump. Add the Campari.
Slice each piece of toast in half. Spoon some fruit on each half-slice and pur one on the other.
Drizzle with the syrup and serve with a dollop of crème fraîche.
Per serving: 1 459.1kJ, 5.8g protein, 1.9g fat, 72.6g carbs