Ingredients:
Serves 4
115 gm dried apricots
115 gm dried peaches
115 gm prunes
2 oranges, peeled and sliced
1 lemon
4 green cardamom pods
1 cinnamon stick
3/4 cup clear honey
2 tbsps ginger syrup from the jar
3 pieces stem ginger.

Procedure:
Soak the apricots, peaches and prunes in enough cold water to cover, for 1-2 hours until they have plumped up.

Meanwhile, make the syrup: Pare two strips of rind from the lemon with a potato peeler or sharp knife. Halve the lemon and squeeze the juice from one half.

Lightly crush the cardamom pods with the back of a large, heavy bladed knife.

Place the lemon rind, cardamom, cinnamon stick, honey, ginger syrup and lemon juice in a heavy-based saucepan. Add 4 tbsps water, bring to the boil and simmer for 2 minutes. Set aside while making the fruit compote.

Drain the apricots, peaches and prunes and cut in half, or quarters if large. Place in a large pan with the oranges. Add 2 cups water, bring to the boil and simmer for 10 minutes until the fruit is tender.

Add the honey and ginger syrup, stir well and simmer for a further 1-2 minutes. Allow the compote to cool, then chill it in the fridge for about 1-2 hours or overnight.

Chop the pieces of stem ginger and sprinkle them over the compote just before serving.

Ingredients:
175 gm plain flour
75 gm chilled butter, diced
2 egg yolks
2 tbsps jelly
2 egg whites
75 gm caster sugar
50 gm ground almonds
25 gm chopped toasted almonds
A few drops almond essence
4 small peaches, halved, stoned and sliced thickly

Procedure:
Place the flour in a bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the egg yolks and a little cold water if necessary to make a firm dough.

Turn the dough out on to a floured surface and knead briefly. Roll out and line a 9-inch deep flan tin. Chill for 30 minutes, if time permits.

Fill the pastry case with crumpled foil and bake in a preheated oven at 200oC (400oF), Gas Mark 6, for 15 minutes, then remove the foil and bake the pastry case for a further 5 minutes. Lower the oven temperature to 180oC (350oF), Gas Mark 4.

Spread the jelly over the pastry case. In a grease-free bowl, whisk the egg whites until stiff and dry. Whisk in 1 tbsp of the sugar, then fold in the remainder with the ground almonds, toasted almonds and almond essence. Spread the filling over the pastry case.

Arrange the peaches over the filling. Bake for 30-35 minutes, or until the filling is set and golden brown. Serve either warm or cold, as you prefer.

Ingredients:
500 gm puff pastry, thawed if frozen
1 egg, beaten
2 x 425 gm cans sliced peaches
1 tbsp arrowroot
1 tbsp ground cinnamon
2 tbsps lemon juice
2 tbsps water
Whipped cream, to serve

Procedure:
Roll out the pastry on a lightly floured surface and use to line a greased 10-inch round quiche dish. Trim the pastry generously around the edge of the dish so that the surplus can be folded over to make a double rim. Cut leaves from the pastry trimmings to make a decorative border to set along this rim. Prick the base of the pie shell with a fork, then add some crumpled foil to support the sides of the pie shell while baking blind.

Bake the shell in a preheated oven, 200oC (400oF), Gas Mark 6, for 15 minutes until the pastry is set, then remove the foil, brush the pie shell with the beaten egg and return to the oven for 10 minutes more. Cool slightly.

Drain the peaches, reserving the juice in a small saucepan. In a bowl, mix the arrowroot, cinnamon, lemon juice and measured water together to form a paste. Heat the peach syrup gently.

Stir in the arrowroot paste and bring the mixture to the boil. When it clears, cook for 30 seconds more, then remove from the heat and leave to cool slightly. Arrange the peach slices in the pie shell, spoon the thickened peach syrup over the top and set aside to cool to room temperature. Serve the pie in slices, with a spoonful of whipped cream on each portion.

Ingredients:
1/2 x 11 gm sachet powdered gelatine
2 tbsps water
2 egg yolks
2 tbsps clear honey
150 ml double cream
1 tbsp brandy
2 tbsps ground almonds
Fruit coulis
2 peaches, skinned and stoned
1 tbsp icing sugar
2 tbsps water

Procedure:
Line the base of 4 individual ramekins with a circle of non-stick baking paper. Place the ramekins on a baking sheet. Sprinkle the gelatine on to the surface of the measured water in a cup or heatproof bowl. Set aside until spongy, then set over a small saucepan of simmering water until the gelatine has dissolved. Combine the egg yolks and honey in a heatproof bowl over a saucepan of barely simmering water. Whisk for about 5 minutes until the mixture is pale, frothy and thick, and the whisk leaves a trail on the surface when lifted. Take the pan off the heat and gradually whisk in the dissolved gelatine. Pour the mixture into a clean bowl, which will speed the cooling process, and set aside. The mixture will start to set as it cools.

Whip the cream and brandy in a bowl until thick. Fold in the ground almonds, then fold the flavoured cream gently into the cooled egg mixture. Pour into the prepared ramekins and refrigerate for several hours until set.

Meanwhile, make the fruit coulis by pureeing all the ingredients in a blender or food processor. To unmould, run the point of a sharp knife around the edge of each bavarois, invert a plate over the top, then turn both plate and ramekin upside dow and give a firm shake; the bavarois should slip out easily. Serve each portion with a little of the fruit coulis poured around.

Ingredients:
1/2 can peach halves
1/2 cup whole milk
1/4 cup half and half
1 1/2 scoops vanilla ice cream
3 tbsps peach liqueur

Topping:

1 scoop vanilla or
peach ice cream and
peach slices

Procedure:
Puree the peach halves with about 1/4 cup juice until smooth. Pour about one-quarter of the puree into a jug and set aside. Add the milk, half and half, 1-1/2 scoops of ice cream, and the peach liqueur. Process until smooth. Pour into the glass and top with the remaining scoop of ice cream. Drizzle the reserved peach puree over the ice cream and decorate the glass with peach slices.