University of Leeds
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Healthy week recipes

Something sweet


Poires au vin

Use hard pears for this recipe. It always works and makes a stunning pudding which everyone loves.

As many pears as you need. Cut the base so the pears can stand upright in an oven proof baking dish. Then make a syrup of brown sugar and water. Twice as much sugar as water, flavoured with a little cinnamon. Pour equal quantities of syrup and red wine over the pears. Cover and cook until tender and translucent. When the cooking has finished, boil the cooking juice until thick and syrupy. Serve with low fat Greek Yogurt


Poached young rhubarb with stem ginger

Young rhubarb fresh from the forcing shed or from under a bucket is sweet, tender and colourful. It appears in the shops around the end of January. Visits can be made to the giant rhubarb forcing sheds in Wakefield , South Yorkshire where the growth of the young rhubarb is conducted by the soft glow of candlelight to avert the damaging effects of daylight. When the rhubarb begins to sprout audible squeaks can be heard emanating from the growing plants!

Serves 4

8 sticks of pink rhubarb, rinsed and chopped
2 knobs of stem ginger (each about the size of a walnut)
small pinch of cinnamon
1 tbsp of Vermouth or dry white wine
3 tbsp of caster sugar or vanilla sugar if you have it.

Place all the ingredients together in a saucepan (not aluminium) cover and simmer for approximately 10 minutes. The rhubarb will become carmine pink as it forms a soft puree. This is the most glorious colour. Taste and add more sugar if necessary. This recipe works well as an accompaniment to the light pannacotta.


Tropical fruit platter with lemon sorbet

All the fruit should be ripe

Mango
Paw Paw
Fresh fig
Sharon fruit, cut in half and juice and pips removed.
4 passion fruit
Juice from 1 lime
150ml lime/lemon sorbet

Slice the ripe fruit and arrange as if an artistes palette. Sprinkle over the fresh lime juice and the passion fruit juice. Place 2 spoonfuls of sorbet on each plate and sprinkle over some crystals of black sugar. Guests can help themselves to the beautiful sliced fruit.

Page owner: reporter@leeds.ac.uk | Updated: 29/01/07