A Partnered Post
When faced with a fresh juicy pile of berries all I really want to do is bury my face in them. Raw is usually the way I go, but here in Scotland, where berries are quite a thing, they have a fantastic, rather decadent, dessert where they are the star. As well as toasted oats, cream and, um, whisky – it is Scotland’s national drink. 🙂
Where I’ve really gone a bit mad is adding peaches into the mix. I was trying to cut a bit of the added sugar so hit upon the idea of a peach melba – for you youngsters, that is culinary code for peach and raspberry flavours. And it really works. So, if you have some very ripe peaches, do use them.
As we are really quite flush with berries in the summer months, I tend to do a lot with them. Here are some Food To Glow berry recipes if you fancy a little summer fruits inspiration:
18 Berry Recipes For Summer
Rose and Summer Berries “Skinnifreddo” (Semifreddo)
Quick Hot Chocolate Sauce with Iced Berries
Sichuan Chocolate Strawberries
Bircher-Style Granola with Berry-Cherry Compote
Blueberry and Rhubarb Cardamom Crunch Bars
Blueberry and Cardamom Banana Cake
Mini Blueberry, White Peach and Goat’s Cheese Galettes
Healthy Chocolate Raspberry Fudgsicles
Fruity Summer Rolls with Raw Blueberry Dipping Sauce
Rhubarb and Strawberry Salad with Almonds, Mint and Lemon Verbena
Creamy Blood Orange and Berry Smoothie
Plum-Berry Upside-Down Skillet Cobbler
Pakistani Gooseberry Pickle (Amla)
What is your favourite berry, and how do you like to eat it?
Peach Melba Cranachan
Food To Glow’s healthier twist on Scotland’s classic berry, whisky and oat dessert.
75g no-fruit granola (I used my fave, Malted Granola), divided use*
250-300g fresh ripe raspberries
2 ripe peaches or 3 ripe doughnut/flat peaches
400g Quark (or half Quark and half double cream/heavy cream)
1 tbsp best honey (a heather honey is authentic)
1 & 1/2 tbsp whisky (nothing too peaty) – optional
Method
1. Pour most of the granola into your blender and pulse until the granola is nubbly and of fairly uniform size. Decant into a bowl, saving the intact granola for your topping.
2. Chop the peaches and add two-thirds to a blender with two-thirds of the raspberries. Blend until smooth. Push the fruit puree through a fine sieve with a spoon. Set aside.
3. Whip the Quark until fluffy – I used electric beaters but you could just use a whisk. Fold in the honey and whisky, tasting and adjusting as you wish. Fold in the nubbly granola. If you are using half double cream/heavy cream, whip this separately and fold into the Quark before adding the rest of the ingredients.
4. Now it is a matter of layering. Add a few pieces of saved fruit to each glass, top with a spoon of nubbly cream, some sauce, and more fruit, then another layer of each. Top with the saved whole granola. Chill for at least 30 minutes before serving. This tastes best on the day it is made.
*you could cut the sugar even more by just dry toasting 75g pinhead/steel cut oats and using instead of the granola.
Soft food diet: Blend all of the fruit; blitz the granola very finely and allow time for it to be softened by the Quark mixture – a few hours will do.
A Taste of Britain
This recipe is created for the Rennie’s A Taste of Britain celebration. I swithered between making something with Scottish salmon (I love salmon!), but I thought you would appreciate a little Food To Glow decadence. It’s been awhile, hasn’t it?
Rennie © is the UK’s favourite heartburn and indigestion tablet, helping the nation combat the effects of stress, spicy and acidic foods, overindulgence and late-night eating. As part of their 80-year celebrations, they wanted to share the flavours of Britain and the stories behind them. I am happy to share what I love about Scottish berries with a new recipe featuring one of its most famous desserts. I hope you enjoy it. 🙂
***Ripe for Pinning! ***
Disclosure: I created this recipe for Rennie as part of their birthday celebrations. I was not required to write a positive review and any opinions are, as always, my own.