Blueberry and Desert Passion Pavlova

I'm going to begin with a disclaimer - this is not an actual pavlova recipe. More of a serving suggestion really. I don't have a great pav (you know, the meringue bit) recipe and tend to buy a premade one when I'm in a hurry to get to a BBQ or something. I just know this would be amazing with a homemade meringue base a la Nigella Lawson!

In any case, this topping combo is delightful :)

Ingredients

1 large pavlova base
500ml cream, whipped
2 punnets blueberries
Outback Pride Desert Passion Syrup
Dark chocolate, to flake over top (optional)

Method

Dollop the whipped cream over the top of the pavlova base. Gently top with as many blueberries as fit across it!

Drizzle with Desert Passion syrup and garnish with chocolate flakes if you desire. I kind of like it without but it visually adds a nice touch, so maybe just a little is a good compromise.

Serves 10-12

Pancakes with Passionberry and Fig Jam

The good old family pancake recipe has been given a slight fibre kick here with the use of wholemeal flour. Jam and cream is a nostalgic combination in my family, and a little less obvious than using our other favourite Desert Passion Syrup (which is also absolutely divine on pancakes). Jam is also a good option for young kids, as it is a bit easier for them to handle than a slippery syrup.

Ingredients

2 eggs
1 cup plain wholemeal flour
2 tsp baking powder
2 tbsp butter, melted, plus extra for the pan
3/4 cup milk, or to preferred consistency
Outback Pride Passionberry and Fig Jam, to serve
Low fat cream, to serve


Step One

Combine the first five ingredients thoroughly, stirring well, and then let the mixture rest. Melt a little butter in a large frypan over medium heat.

Step Two

Pour in half a cup of the pancake mixture at a time, tilting pan to spread slightly. When bubbles are popping and the uncooked surface of the pancake drying slightly, flip and cook the other side.

Step Three

Generously slather with jam and trickly some cream over to serve. Enjoy!

Pear Passion Tartlets

These individually served pear tarts are ideal for a dinner party and oh-so-easy to prepare. Each pear and sheet of puff pastry makes four tartlets.

Ingredients

1 sheet butter puff pastry, thawed
1 large, well-ripened pear
4 tablespoons Outback Pride Desert Passion syrup

Step One
Preheat the oven to 180 degrees. Cut the pear vertically into half-centimetre slices. Place the four largest slices in the four quarters of the sheet of puff pastry.

Step Two

Lay baking paper on a large baking tray. Cut the pastry into quarters and carefully place each quarter - with its pear slice - on the sheet of baking paper. Make sure they aren't touching. Drizzle each tartlet with 1 tablespoon Outback Pride Desert Passion syrup.

Step Three
Place in the moderate oven and bake for 15 minutes, or until the pastry around the pear slice is golden and puffy. You may sprinkle with caster or icing sugar if you like, and serve with ice cream or cream.

Apple and Desert Passion Crumble

This recipe is really an idea - the addition of Desert Passion Syrup to the stewed apple base is just divine! If you have your own preferred combo for crumble toppings, feel free to use that instead of the basic mix in this version. The addition of oats to the crumble is also a good idea.

Ingredients:

2 large apples, cut into eighths
1/4 cup water
2 tbsps Outback Pride Desert Passion Syrup
1/2 cup plain flour
1 tbsp butter
1/3 cup raw sugar
1 tsp Outback Pride Ground Wattleseed

Step One
Add apples and water to a saucepan and cook over low heat for 10 minutes, or until soft and stewed.

Step Two

Use your fingertips to mix the butter and flour together, until it resembles fine breadcrumbs. Add the raw sugar and wattleseed, and stir to combine. Add extra sugar to taste.

Step Three

Spoon the stewed apples into two ramekins and top each with one tablespoon of Outback Pride Desert Passion Syrup. Sprinkle the crumble over the filling, and place the ramekins inside your preheated oven.

Step Four
Bake for 35-40 minutes or until topping has a crispness to it. Serve with ice-cream.

Makes 2 x 250ml ramekin crumbles, serves 2-4