Gorgonzola filled figs
Serves 6

Ingredients
12 figs
7 oz (200 gram) of Gorgonzola cheese
12  walnuts
12 large slices of Prosciutto crudo

Method
If you want to use a piping bag for the cheese, remove the cheese from the fridge a good hour prior as to let it to soften, then it’s easier to handle in the piping bag.
In a sauce pan over medium heat dry toast the walnuts gently.
Cut a cross on the top of the figs, spoon or pipe the figs with the Gorgonzola.
Wrap each fig with a  slice of prosciutto and top with a walnut.
Arrange on a nice platter serve immediately or place in the fridge and serve when you desiree

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Peach and Almond blondie
Makes 8-10 blondies
Cake tin size about 9 x 13 inches (25×35 cm)

Ingredients
9 oz (250 grams) of butter melted
4 eggs
2 1/3 cups (5.5 dl) granulated sugar
2 cup (256 grams) flour
1 teaspoon baking powder
2 teaspoons vanilla sugar
1/2 teaspoon salt
1 teaspoon lemon zest
2 Tablespoons lemon juice
3-4 ripe peaches or nectarines
1 ounces (25 grams) almond paste
2 ounces (55 grams) coarsely chopped sweet almonds
1 Tablespoon sugar to sprinkle over at last moment

Method
Preheat the oven at 400 degrees ( 200 C)
Wash the fruit, cut in slices and remove the stone.

In a large bowl mix and whisk together the melted butter, sugar, eggs, flour, baking powder, vanilla sugar, lemon zest and lemon juice into a batter.

Line the bottom of the baking tin with parchment paper, pour in the batter. Next place slices of the peaches/nectarines in on the batter, sprinkle sugar over, grate almond paste grossly and finally sprinkle with almonds.

Bake at 400 degrees (200 C) for about 25-30 minutes.
Let cool down and cut in squares.

This recipe is also published in the Swedish magazine icakuriren summer issue 33/34

The post Summer fruits appeared first on Under the Almond Tree.

Apricots in rum and honey syrup
Serves 4
Ingredients
12 ripe apricots (washed)
1/2 cup (1.2 dl) caster (super fine) sugar
5 Tablespoon honey
1 cup (2.4 dl) rum ( both light and dark works)
1 vanilla bean, split and seeds scraped from within the pod and added into the rum
8-10 mint leaves, finely sliced
12 pistacchio nuts, coarsely chopped
Optional: 4 Tablespoon whipped cream

Method
Wash and cut the apricots in halves and peel the stone.
In a saucepan melt together rum, honey, sugar and vanilla and let it reduce by half, to become a syrup. Lower the heat and add the apricots few at a time to slightly simmer and to be coated by the liquid for about  3-5 minutes.

Do not over fill the pan add just enough apricots into the pan using a slotted spoon to turn and coat them in the syrup remove into a bowl, then place into the pan the next round of apricots. When complete allow the apricots to cool down in the bowl pour remaining syrup over them. Once cooled separate the syrup and apricots, strain the syrup through a sieve and cover the apricots.

Serve the apricots in a cocktail glass or similar glass bowl, 4 apricot halves for each portion, with a couple of tablespoons of the syrup, sprinkle some mint and pistachio nuts, if you desire as a garnish and top off with some whipped cream.

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