Christmas baking is in full swing and Lizi’s – the makers of delicious granola – have kindly shared these two winter dessert recipes with SLOAN! which will surely impress your friends and family on those cold wintery nights! Which one will you try this festive season?
Crunchy Granola Florentines
- 50g butter
- 50g Demerara sugar
- 100g Lizi’s Original Granola
- 50g dried cranberries, chopped into small pieces
- 50g sultanas
- 60g slivered almonds
- Pinch of salt
- 2 tbsp double cream
- 150g dark chocolate
- Preheat the oven to 180 degrees.
- In a saucepan, melt the butter and sugar together over a medium heat until combined.
- Put the granola, dried fruit and almonds into a mixing bowl and toss until evenly distributed.
- Take the pan off the heat and stir in the salt and double cream, then pour onto the dry mix and stir thoroughly to coat the mixture.
- Using a greased tart tray or muffin tray, spoon dollops of the mixture into each dent and press down firmly so you have a flat top, and to ensure they are compact. You should end up with about 25 florentines.
- Bake in the oven for 10 minutes until golden brown in colour. Remove and leave to cool in the tray before transferring to a cooling rack using a pallet knife.
- When cool, melt the chocolate in a heatproof bowl over a pan of simmering water, stirring until completely liquid.
- Dip the bottom of each florentine into the chocolate and transfer back to the cooling rack to set. At this stage you could add a pattern into the chocolate using a fork.
- Leave to harden completely before serving.
- Store in an airtight container.
Baked Peaches with Vino Cotto and Granola Crumble
- 300ml vino cotto dessert wine (or a sweet Marsala wine)
- 1 tbsp golden caster sugar
- 1tsp vanilla extract
- 6 ripe peaches – halved and stoned
- For the crumble
- 50g golden caster sugar
- 75g flour
- 50g butter
- 60g Lizi’s Granola. We used Treacle & Pecan but Lizi’s Original or other flavours would work just as well
- 25g roughly chopped macadamia nuts (optional)
- Clotted cream to serve
- Preheat oven to 180 degrees.
- Place peach halves into a bowl and cover with boiling water – soak for 45 seconds. Remove from the water and take off peach skins.
- Mix the vino cotto, sugar and vanilla in a jug until the sugar has melted. Place the peaches into a shallow baking dish and cover with the liquid mixture. Be sure to spoon some of the liquid into the tops of the peaches where you removed the stone so it takes up the flavour.
- To make the crumble topping, put the sugar, flour and butter into a mixing bowl and rub together until it resembles breadcrumbs. Add the granola and chopped nuts if using and mix with a spoon.
- Top each peach half with a generous amount of the crumble. Don’t worry if some spills into the tray, it will soak up the lovely sauce which you can then use to dress your plate when serving.
- Bake in the oven for 20-25 minutes. Check the dish occasionally to make sure the sauce isn’t catching. If it does, add a splash more vino cotto to loosen it again.
- Remove from the oven and serve with a generous blob of clotted cream, drizzling the sauce over the crumble top.