SWEET ENDINGS
Dessert or Sweet endings is a course that concludes a meal. The word “dessert” originated from the French word desservir, meaning “to clear the table”. Dried fruit and honey were probably the first sweeteners used in most of the world.
Fresh fruit is also considered a dessert nowadays.
Here I am sharing some desserts that I have created and some that I tasted while travelling—and where possible, I’ve added my fusion with a Bangladeshi touch. Coconut is my favourite, and you will find it in most of my desserts. I hope you will enjoy these.
GORGEOUS BAKED APPLE
সুন্দরী আপেল
SERVES
4
PREPARATION
30Mins
BAKING
1Hr
4 sweet apples (about 154 g each)
¾ cup fresh orange juice
½ cup roasted almonds
¼ cup brown sugar
2 teaspoons grated orange peel
¼ teaspoon cinnamon powder
4 teaspoons of ginger ale
¼ cup unsalted butter, (cut into 4 pieces)
4 scoops of an individual choice of
ice cream
DETAILS :
PREHEAT oven to 250ºC. CORE the apples from the stem end, using a melon-baller, be careful not to break through the bottom of the apple. Drizzle a little of the orange juice into each apple core to prevent browning. Set apples upright in an ovenproof dish, preferably so that the apples aren’t touching each other.
CRUSH the nuts. Combine nuts, brown sugar, grated orange peel, and cinnamon powder in a medium bowl and heat until the sugar has caramelised and can coat the nuts well. Spoon the mixture into the apples, pressing lightly as you go.
ADD 1 teaspoon of ginger ale to each apple and top the filling with a piece of butter. Pour orange juice into the baking dish around the apples.
BAKE for 1 hour or until the apples are tender. Remove from the oven and let it cool for 10-12 minutes. Transfer the apples to individual serving plates, drizzle with the baking juices, and serve with the ice cream.
