Desserts

100g sugar
1 tbsp water
100ml cream
20ml Brandy Concentrate

Stir 100g sugar and 1 tbsp water over a low heat until golden brown and caramelised. And 100ml cream. Stir over low heat until caramel and cream are well combined. Stir in 20ml Prenzel Brandy Concentrate. Buy or make your favourite Christmas fruit pudding, pour over this delicious Hot Brandy Sauce and serve.

60g butter
60g sugar
2 large eggs
1/4 tsp Prenzel Grand Orange or Butterscotch Concentrate
125g self raising flour
A little milk to mix
2 punnets fresh blackberries (raspberries/boysenberries or any fruit)

Preheat oven to 180°C. Butter 6 dariole moulds or custard cups. Cream butter and sugar until light and fluffy. Beat in eggs and Concentrate. Fold flour into mixture adding sufficient milk to form a dropping consistency. Cover base of each mould with layer of berries. Divide pudding batter evenly among the moulds. Cover top of each with foil sealed tightly at edges. Place moulds in a baking dish with hot water 2/3 of way up sides of moulds. Cook on centre shelf for about 30 minutes. Mixture will have risen and be spongy to the touch. Turn out on to individual serving dishes and serve at once, drizzled with your favourite Prenzel Tipsy Topping and whipped cream and extra berries on the side. Serves 6.

90g blanched almonds
2½ tsp cornflour
60g dark chocolate, finely chopped
1/3 cup dessicated coconut
1 tsp Prenzel Amaretto Concentrate
1 tsp lemon juice
3 large egg whites
1 cup cream
¼ tsp cream of tartar
1 cup caster sugar
2–3 strawberries to serve
75g chocolate, cut into small pieces

Preheat oven to 180°C. Butter a 20cm cake tin and line sides and base with non-stick baking paper and lightly butter it. Put almonds on baking tray and roast in oven until golden. Chop finely and then mix with the chocolate and coconut. Beat egg whites with cream of tartar until stiff. Very gradually add the caster sugar, beating until thick. Sift cornflour over the top and add the Amaretto Concentrate and the lemon juice and mix through. Stir in nuts and chocolate and spoon into tin. Level the top and put into the oven for 30 minutes. Remove and carefully invert onto a flat tray which has a sheet of baking paper on it. The meringue should come out easily. Return to oven and turn down to 160°C and continue cooking for a further 10 minutes or until very firm to touch on the outside edges. Remove and cool completely. Whip the cream and pipe or spoon over the meringue – draw the blade of a knife through cream to create ridges. Pipe melted chocolate back and forth to create a striped effect. Garnish with strawberries.

Make \"Easy Ice Cream Base\" (recipe on this website).
Cook thinly sliced fresh pear in sugar,water and lemon juice. Toast chopped almonds in honey and cinnamon. Cool both mixtures before adding to your base recipe with 1–2 tablespoons of Amaretto Culinary Concentrate.

100g sugar
75g flour
1 tsp Prenzel Amaretto Concentrate
2 egg whites
3 tbsp ground almonds

Combine all ingredients and mix well. Preheat oven to 200°C. Line a baking sheet with baking paper. Spread mixture thinly in round shapes using the back of a wet spoon or spatula.
Bake for six minutes or until golden brown around the edges. Quickly remove biscuits using a spatula, draping over a lightly oiled wine glass or cup to form basket shapes. The tuille basket may be made in advance and stored in an air tight container for up to 3 weeks beforehand.

SERVING SUGGESTIONS:
To form truffles, roll scoops of firm ice cream in mixture of cocoa and dark chocolate that has been processed in a blender. Serve in a coupe glass with Prenzel Butterscotch Cream poured over top, or serve ice cream as is and decorate with Liquorice All Sorts. Makes approx 36.

Add 1-2 tbsp Amaretto Concentrate to the "Easy Ice Cream Base" mixture (recipe on this web site) along with some chopped almonds, which have been coated in honey and roasted in the oven.

1 and 1/4 cups flour
1 and 1/4 tsp baking powder
1/2 tsp salt
2 Tbsp caster sugar
50g butter
1 tsp cinnamon
1/2 cup milk
2 large green apples, peeled and sliced
Prenzel Sour Apple Schnapps
250g cream cheese
1/4 cup caster sugar
1/2 cup lemon juice
3 eggs
2 tsp finely grated lemon rind
1/2 cup cream

Sift the flour, baking powder and salt into a large bowl, stir in the sugar and cinnamon. Cut the butter until the mixture resembles crumbs, make a well in the centre and pour in the milk, mix quickly with a knife to make a soft dough. Knead the dough lightly on a floured board, then roll out large enough to line the base and sides of a 23cm loose bottom flan tin. Cover the base with apple slices and drizzle with Sour Apple schnapps. In a food processor combine the cream cheese, sugar, lemon juice, eggs and 1 Tsp Sour Apple schnapps. Process until the mixture becomes smooth, pulse in the lemon rind. Pour over apples. Cook at 180 degrees for 40-45 minutes or until firm and just golden. Serve with whipped cream.

For the banana dumplings
6 small bananas
1/4 cup caster sugar
2 heaped tsp ground cinnamon
6 sheets pre-rolled puff or flaky pastry, cut into 20cm x 20cm squares
1 egg for glazing

For the Lemon Sauce
Rind and juice of 1 large lemon
3 heaped tsp sugar
250ml water
3 tbsp Prenzel Blenheim Bay Gin

To make the dumplings, peel the bananas, mix the sugar and cinamon together and roll the bananas in this to coat thickly. Place a banana in the middle of each pastry square and roll up like a croissant. Seal edges with water and cut a couple of small slashes in the top of each roll. To glaze, beat the egg and brush over the parcels completely. Place on a baking tray and cook in an oven preheated to 210C until pastry is golden. Serve warm with the Gin and lemon sauce. To make the sauce, remove the rind from the lemon in thin strips and cut into fine julienne (matchsticks). Put julienne into a saucepan with the sugar and water, stirring over a low heat until the sugar has dissolved, then cover the pan and allow to simmer for about 20 minutes. Remove from the heat, place in a small jug and strain the juice of the lemon into the sauce. Add the gin just before serving.

Place the following in a food processor and mix:
500g cream cheese
1 egg yolk
1 tbsp grated orange rind
Juice of 2 oranges
1½ tbsp flour
2 tbsp Prenzel Grand Orange Concentrate
225g castor sugar
2 eggs

Then pour into a 27cm baking dish lined with sweet pastry and bake at 160ºC fan or 180ºC normal oven (at the bottom of the oven) for 40 minutes. Turn off oven and leave cheesecake in the oven to cool.

4 medium size pears*
4 tbsp christmas mince or 10 stoned dates
Grated rind of 1 orange
1 tbsp butter
1 tbsp sugar
¾ cup water
¼ cup Vincon White Wine Concentrate

Core pears, cut stem about 1cm down from top and put aside. With a sharp paring knife score right around pear at its widest girth (this will stop the skin from splitting). Mix mince or dates (chopped) with softened butter, rind and sugar, fill centre of pears. Rub pear with butter and stand in oven proof baking dish, pour in the Vincon
White Wine Concentrate and water. Bake at 190°C for around 45 mins until pears are tender when pierced with a skewer. Serve hot with custard or cold with whipped or double cream.

(*you can use apples or nashi in place of pears)