Peach Tart with Vanilla Cream
Peach Tart with Vanilla Cream Ingredients: 170 g whole wheat biscuits100 g walnuts3 tbsp melted butter120 g heavy cream225 g cream cheese65 g sugar2 tsp orange juice1 tsp vanilla extract4 ripe peaches2 tbsp lemon juice3 tbsp apricot jam2 tsp honeyRaspberries (for decoration) Instructions: Blend the biscuits and walnuts until finely ground. Add the melted butter and process for 2 minutes. Press the mixture into a tart pan, spreading it evenly. Bake at 180°C (350°F) for 14 minutes. Whip the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese with sugar until fluffy. Add the orange juice and vanilla extract. Gently fold the whipped cream into the cream cheese mixture. Slice the peaches thinly and drizzle them with lemon juice. Fill the baked tart crust with the vanilla cream, smoothing it with a spatula. Arrange the peach slices on top and glaze with a warm mixture of apricot jam and honey.
Peach Cobbler
Peach Cobbler https://eufruitbasket.eu/wp-content/uploads/2025/07/Peach-Cobler-EN.mp4 Ingredients: 4 ripe peaches2 tsp cornstarch60 g water3 tbsp brown sugar1 tbsp butter1 tsp lemon juice90 g flour4 tbsp sugar1 tsp baking powder4 tbsp milk35 g melted butterOrange zest Instructions: Peel and cut the peaches into thick slices. Mix the brown sugar, cornstarch, and water. Add the peaches, butter, and lemon juice. Simmer on low heat for 2 minutes. In a separate bowl, combine the flour, sugar, baking powder, and zest. Add the milk and melted butter, mixing until well incorporated. Transfer the peaches to an ungreased baking dish and cover with the dough. Bake at 200°C (400°F) for 25 minutes. Serve warm with vanilla ice cream.
Grilled Nectarines with Honey Sauce
Grilled Nectarines with Honey Sauce Ingredients: 4 ripe nectarines150 g honey1 tsp cinnamon1 tsp vanilla extract Instructions: Cut the nectarines in half and remove the pits. Place them in a buttered baking dish. Mix the honey with the cinnamon and vanilla. Drizzle the nectarines with the honey sauce. Bake at 180°C (350°F) for 30 minutes. Serve with vanilla ice cream and drizzle with the remaining honey sauce.
Grilled Nectarine Salad
Grilled Nectarine Salad Ingredients: 2 nectarines1 small onion80 g arugula250 g cherry tomatoes1 cucumber2 tbsp pumpkin seedsMint leaves2 tbsp apple cider vinegar2 tsp honeyLime juiceSalt & pepper4 tbsp olive oil200 g burrata cheese Instructions: In a small bowl, mix the honey with the apple cider vinegar. Slice the onion thinly and add it to the bowl with the honey mixture. Stir well. Cut the nectarines into thick slices. Lightly oil them and grill on a griddle for two minutes on each side. In a bowl with the arugula, add the cucumber (thinly sliced) and the cherry tomatoes (halved). Finely chop the mint and add the juice of half a lime. Season with salt, pepper, and olive oil, then toss gently. Transfer to a serving plate and top with the grilled nectarines and onion slices. Sprinkle with pumpkin seeds and serve with burrata cheese.
Kiwi Tart with Yogurt Cream
Kiwi Tart with Yogurt Cream https://eufruitbasket.eu/wp-content/uploads/2025/07/Kiwi-Yogurt-Tart-EN.mp4 Ingredients: 150 g walnuts150 g shredded coconut½ tsp cinnamon1 tbsp honey2 tbsp melted butter1 pinch salt960 g Greek yogurt170 g honey6 ripe kiwis Instructions: Blend the walnuts, shredded coconut, cinnamon, and salt. Add the melted butter and honey. Process for 20 seconds. Transfer the mixture to a tart pan and press it down lightly. Bake at 180°C (350°F) for 12 minutes. Mix the yogurt with honey until smooth and creamy. Slice the kiwis into thin pieces. Fill the baked tart crust with the yogurt cream. Arrange the kiwi slices on top of the cream. Glaze with a neutral topping gel.
Kiwi Sweet Bread
Kiwi Sweet Bread Ingredients: 5 ripe kiwis2 tbsp lime juice50 g chia seeds250 g all-purpose flour1 tsp baking powder1 tsp baking soda60 g melted butter110 g brown sugar1 tsp vanilla extract1 tbsp poppy seeds Instructions: Peel and puree the kiwis. Mix the puree with lime juice and chia seeds. Cover with plastic wrap and refrigerate for 2 hours. In a bowl, combine the flour, baking soda, baking powder, sugar, and poppy seeds. Add the melted butter and vanilla to the kiwi puree. Gradually incorporate the dry ingredients and mix until well combined. Transfer the batter to a baking pan and bake at 180°C (350°F) for 50 minutes.
Kaki Fruit Cookies
Kaki Fruit Cookies Ingredients: 400 g all-purpose flour1 tsp baking soda1 tsp cinnamon½ tsp clove¼ tsp nutmeg1 pinch salt120 g crushed walnuts80 g raisins150 g sugar115 g butter1 egg200 g kaki fruit puree1 tsp vanilla extract100 g powdered sugar30 g orange juiceOrange zest Instructions: In a medium bowl, mix flour, cinnamon, baking soda, clove, nutmeg, salt, walnuts, and raisins. Beat the butter with sugar until fluffy. Add the egg and vanilla and mix well. Puree the kaki fruit and add it to the mixture. Gradually add half the flour while mixing, then knead in the remaining flour to form a soft dough. Shape into cookies and bake at 180°C (350°F) for 20 minutes. Mix powdered sugar with orange juice and zest to make the glaze. Glaze the cookies once cooled.
Moist Kaki Fruit Cake
Moist Kaki Fruit Cake Ingredients: 600 g kaki fruit, peeled150 g melted butter2 eggs200 g sugar250 g all-purpose flour120 g crushed walnuts150 g cranberries2 tsp baking soda2 tsp cinnamon1 tsp vanilla extract1 pinch salt Instructions: In a medium bowl, mix flour, cinnamon, baking soda, and salt. Puree the kaki fruit. Beat eggs and sugar until light and fluffy. Incorporate the kaki fruit puree, melted butter, and vanilla into the mixture. Gradually add the flour and mix well. Fold in the walnuts and cranberries using aspatula. Transfer the batter to a baking pan and bake at 180°C (350°F) for 60 minutes.