TURN THE WINTER BLUES
into sweet euphoria by dishing out warm and comforting winter desserts. These desserts come from traditional, uncomplicated recipes that incorporate simple and easy-to-find ingredients.
HONEY POACHED FRUIT SALAD 
Serves 4
1 litre apple juice
1/3 cup honey
1 x 7cm cinnamon stick, broken
1 x 200g pkt dried fruit salad
1/3 cup thick Greek-style natural yoghurt
Place apple juice, honey and cinnamon in a
medium saucepan over medium heat. Bring to simmer.
Add the dried fruit to the syrup. Cover the
surface of the fruit mixture with a piece of non-stick baking paper. Reduce
heat to medium low. Cook for 15 minutes or until the fruit is plump and tender.
Set aside for 10 minutes to cool slightly.
Use a slotted spoon to transfer the fruit
to a bowl. Increase heat to medium. Simmer for 5 minutes or until syrup
thickens slightly.
Divide the fruit among serving bowls and
spoon over a little of the syrup. Serve with yoghurt and almond bread.
BLINK OF AN EYE RHUBARB COBBLER
Serves 4
1-1½ cups diced rhubarb
½ cup plain flour
1 tsp baking powder
¼ tsp salt
¾ cup sugar
1 tsp vanilla
1 large egg
Preheat oven to 180C. Lightly grease a 20cm
pie dish.
In a large bowl, combine rhubarb, flour,
baking powder, salt and sugar.
Stir in egg and vanilla. Spread mixture into the
pie dish.
Bake for 30-35 minutes until golden brown
and set.
Let cool for a few minutes before serving
with ice cream or cream.
APPLE AND BERRY CRUMBLE
Serves 6
8 Granny Smith apples
250g blueberries (can be substituted with
frozen mixed berries)
2 tbsp castor sugar
¼ cup raw macadamia nuts
½ cup plain flour
¼ cup brown sugar
½ tsp cinnamon
1 cup rolled oats
2 tbsp butter
Preheat oven to 180C. Peel, core and dice apples.
Combine fruit and sugar in ovenproof dish. Chop macadamia nuts.
Combine the nuts with the remaining
ingredients ensuring they are all evenly moistened.
Spread over fruit and bake for 30 minutes. Serve with a small scoop of ice cream if
desired.
BAKED SPICY PEARS WITH VANILLA CREAM
Serves 12
½ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
6 pears, halved and cored
½ cup apple juice
1½ cups muesli
2 tbsp flour
¼ cup soft butter
1½ cups low-fat sour cream
½ cup heavy cream
2 tsp vanilla
Preheat oven to 180C. Grease 20cm x 30cm
baking dish.
Mix brown sugar, cinnamon, nutmeg and
cloves and spread over the bottom of the baking dish. Place pears, cut side
down over sugar mixture.
Pour apple juice over pears.
In mixing bowl, mix muesli and flour. Mix
in butter with a fork until crumbly. Spread mixture over pears.
Bake in
preheated oven for 20 minutes, until topping is lightly
browned and pears are tender when pierced with a fork.
Mix sour cream, cream and vanilla in small
bowl for vanilla cream.
Serve pears warm topped with cream.
words sally trude photos kate johns