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Cook's Corner
Your fortnightly recipe to
tantalise your taste buds |
| PEAR MERINGUES. |
INGREDIENTS
8 small pear halves
4 tablespoons Apricot Jam
2oz (50g) Macaroon biscuits or ginger nut
1oz (25g) dried Apricots.
2 egg whites.
4oz (115g) caster sugar
3oz (75g) plain chocolate
Quarter pint (150ml) single cream
Half oz (15g) butter.
Place the pears in a shallow ovenproof dish, hollow side upwards. Melt the jam and spread
some over each pear. Crush biscuits, finely chop the dried apricots and mix together.
Spoon some of the mixture over each pear. To make the meringue, whisk the egg whites until
stiff then fold in the caster sugar, cover each pear with meringue. Put the dish into the
preheated oven for 15mins, or until the meringue is lightly browned and crisp on top.
While the pears are cooking, make the sauce. Melt the chocolate in a bowl over a pan of
simmering water. Gently heat the cream and butter in a non- stick saucepan until the
butter has melted.
Pour the cream onto the melted chocolate and mix well. Return the sauce to the pan and
bring it to the boil, stirring well. Lower the heat and keep the sauce warm, adding more
cream if it gets too thick. If the sauce has to be kept warm for some time, transfer it to
a bowl set over hot water. Remove pears from oven and transfer to hot plates. Pour the
sauce around the pears on each plate and serve at once. Oven temperature Preheat to (180c
350f) gas 4. Serves 4. |
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| ST ANDREW'S METHODIST CHURCH WIVES' ASSOCIATION |
This has been a year of expansion,
excellence and variety. The Wives' Group have raised £2,231 for charity this year by
holding 12 coffee evenings, 2 Jumble Sales, a Rag Show and an Antiques Road Show. We thank
all our speakers, hostesses, organisers and all our supporters. We have enjoyed
fascinating talks on - Conservation and Tourism, the Air Ambulance, Deep Muscle Massage,
Upholstery, Yesu, the situation in Ramallah (Palestine), Life in the Prison Service, Marie
Curie Cancer Care. We have entertained ourselves by recounting holiday hiccups and
participating in some fun- filled Quizzes and enjoyed the meals prepared by members- a
buffet in September, Christmas dinner in December and Presidents Puddings in June. The
social programme included a trip to The Theatre Royal to see The King & I and a day
visit to Sandringham, also dinner at The Mirabelle and a Fish and Chips Supper. At our
A.G.M. Kathy Thomson recited her latest poem in which she mentioned the names of all our
50 members as a thank you and farewell after two years as President. Dot Stevenson
responded in verse to say what fun her presidency had been. Kathy Thomson, Hazel Newstead
and Margaret Pegg stood down from the Committee after many years of service and were
presented with gifts and tributes. A presentation was made to Christine Howarth to thank
her for all her support and wish her well in the future. We look forward to welcoming 5
new members onto the Committee. Anne Barker is our new President who will lead us through
the year 2003/2004, which begins on September 9th with a membership buffet.
Stephanie Wolsey, Secretary. |
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