The pure, full flavours of Suboro give every recipe a surprising, luxurious twist. Be inspired by the festive creations in this blog and make the holidays deliciously unforgettable!
Tarte tatin with vanilla ice cream
Ingredients:
- Apples
- Butter
- Sugar
- Puff pastry
- Vanilla ice cream
- Suboro Pumpkin Spice Caramel
Method:
1. Melt the butter and sugar in an ovenproof pan until they form a light caramel.
2. Add apple slices and cook until softened in the caramel.
3. Cover the pan with a sheet of puff pastry.
4. Bake until the pastry is golden brown and puffed up.
5. Turn the tart out onto a plate so the apples are on top.
6. Serve warm with vanilla ice cream and Suboro Pumpkin Spice Caramel.
Guaranteed to be a crowd-pleaser at any festive table!
Tarte tatin with
vanilla ice cream
Ingredients:
- Apples
- Butter
- Sugar
- Puff pastry
- Vanilla ice cream
- Suboro Pumpkin Spice Caramel
Method:
1. Melt the butter and sugar in an ovenproof pan until they form a light caramel.
2. Add apple slices and cook until softened in the caramel.
3. Cover the pan with a sheet of puff pastry.
4. Bake until the pastry is golden brown and puffed up.
5. Turn the tart out onto a plate so the apples are on top.
6. Serve warm with vanilla ice cream and Suboro Pumpkin Spice Caramel.
Guaranteed to be a crowd-pleaser at any festive table!
Pavlova with
red fruit
Ingredients:
-- Liquid egg whites
- Sugar
- Whipping cream
- Red berries
- Suboro Vanilla Caramel
Method:
1. Beat the egg whites until soft peaks form, adding the sugar one spoonful at a time until the mixture is glossy.
2. Spoon the meringue onto baking paper and shape it into a large circle.
3. Bake at a low temperature and let the pavlova dry slowly until crisp outside and soft inside.
4. Whip the cream to soft peaks and spoon it into the centre of the pavlova.
5. Scatter the berries over the top and drizzle Suboro Vanilla Caramel over everything.
A light and elegant festive dessert that everyone will come back for!
Pavlova with red berries
Ingredients:
-- Liquid egg whites
- Sugar
- Whipping cream
- Red berries
- Suboro Vanilla Caramel
Method:
1. Beat the egg whites until soft peaks form, adding the sugar one spoonful at a time until the mixture is glossy.
2. Spoon the meringue onto baking paper and shape it into a large circle.
3. Bake at a low temperature and let the pavlova dry slowly until crisp outside and soft inside.
4. Whip the cream to soft peaks and spoon it into the centre of the pavlova.
5. Scatter the berries over the top and drizzle Suboro Vanilla Caramel over everything.
A light and elegant festive dessert that everyone will come back for!
Roasted fruit with sour cream
Ingredients:
- Peach
- Cranberries
- Raisins
- Apple
- Pear
- Sour cream
- Suboro Pumpkin Spice Karamel
Method:
1. Mix all the fruit in an oven dish and roast until tender, warm and lightly caramelised.
2. Spoon the roasted fruit into bowls.
3. Add a spoonful of cold sour cream for a refreshing contrast.
4. Finish with Suboro Pumpkin Spice Caramel.
A warming dessert that adds a cosy, wintry touch to any festive table!
Roasted fruit with
sour cream
Ingredients:
- Peach
- Cranberries
- Raisins
- Apple
- Pear
- Sour cream
- Suboro Pumpkin Spice Karamel
Method:
1. Mix all the fruit in an oven dish and roast until tender, warm and lightly caramelised.
2. Spoon the roasted fruit into bowls.
3. Add a spoonful of cold sour cream for a refreshing contrast.
4. Finish with Suboro Pumpkin Spice Caramel.
A warming dessert that adds a cosy, wintry touch to any festive table!
Poached pear with
vanilla ice cream
Ingredients:
-- Pears
- Red wine (or water)
- Sugar
- Cinnamon
- Vanilla ice cream
- Suboro sea salt caramel
Method:
1. Peel the pears and stand them upright in a saucepan.
2. Add red wine, sugar and cinnamon.
3. Poach the pears slowly until deep red and almost buttery-soft.
4. Let them cool slightly and serve with a scoop of vanilla ice cream.
5. Finish by drizzling with Suboro Sea Salt Caramel!
A delicious finale, perfect for cold winter evenings.
Poached pear with vanilla ice cream
Ingredients:
-- Pears
- Red wine (or water)
- Sugar
- Cinnamon
- Vanilla ice cream
- Suboro sea salt caramel
Method:
1. Peel the pears and stand them upright in a saucepan.
2. Add red wine, sugar and cinnamon.
3. Poach the pears slowly until deep red and almost buttery-soft.
4. Let them cool slightly and serve with a scoop of vanilla ice cream.
5. Finish by drizzling with Suboro Sea Salt Caramel!
A delicious finale, perfect for cold winter evenings.