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Enjoy a sweet peach cheesecake with peach syrup

<div class="article-body"> <p>What better way to enjoy summer than with in-season fruits? Create this delectable cake topped with fresh peaches and drizzled with an oh-so sweet syrup.</p> <p><strong>Time to prepare: </strong>4 hours to set + 25 minutes</p> <p><strong>Serves:</strong> 8</p> <p><strong>Crust</strong></p> <ul> <li>250g butternut snap cookies</li> <li> <p>80g unsalted butter, melted</p> </li> </ul> <p><strong>Cheesecake</strong></p> <ul> <li>3 teaspoon powdered gelatine</li> <li>500g cream cheese, softened</li> <li>½ cup sugar</li> <li>1 teaspoon vanilla bean paste</li> <li>250ml thickened cream, whipped</li> <li>6 yellow peaches, peeled, cored, 2 sliced to garnish</li> <li>Sugar syrup, cooled (½ cup sugar, ½ cup water, boiled, then simmer to dissolve)</li> <li>Optional: Whipped cream, and white chocolate curls, to serve</li> </ul> <p><strong>Directions</strong></p> <p><strong>Crust</strong></p> <ol> <li>Grease and line a 20cm spring form cake tin.</li> <li>In a food processor, place biscuits and pulse until fine crumbs. Add butter and pulse again to combine, then tip into prepared tin and press firmly into the base. Chill in the fridge until needed.</li> </ol> <p><strong>Cheesecake</strong></p> <ol> <li>Place a small heat proof jug in a small saucepan of lightly simmering water.</li> <li>Add 2 tablespoons of water, then sprinkle the gelatine into the jug. Stir to dissolve set aside to cool for 5 minutes.</li> <li>Meanwhile, place cream cheese, vanilla and sugar into a stand mixer and beat until smooth. Add the cooled gelatine mix and beat to combine.</li> <li>Gently fold in whipped cream.</li> <li>Pour into prepared pan on top of the biscuit base. Cover and refrigerate until set. Minimum 4 hours to overnight.</li> <li>In a medium bowl, puree or mash 2 peaches, add sugar syrup then set aside to infuse.</li> <li>Place in a sieve over a bowl to strain, set drained syrup aside.</li> <li>To assemble, remove cheesecake from the fridge, use the peaches to decorate, and drizzle with the syrup.</li> </ol> <p><em>Recipe courtesy of <a rel="noopener" href="https://summerfruit.com.au/" target="_blank">Summerfruit Australia</a>.</em></p> </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/peach-cheesecake-with-peach-syrup.aspx" data-title="Peach cheesecake with peach syrup | WYZA" data-description="Treat yourself this summer with a delectable cheesecake with a double dose of peaches! -wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-84bb15f3-22bb-4ec9-9b4e-48e4dea2e418"><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/peach-cheesecake-with-peach-syrup.aspx">Wyza.com.au.</a></em></div> </div> </div>

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Mango and berry fruit salad with rosé syrup

<p>Take the heat off the day with this sweet and refreshing fruit salad.</p> <p>Serves: 6-8</p> <p>Prep time: 20 mins + 3 hours chilling</p> <p>Cooking time: 25 mins</p> <p><strong>Ingredients:</strong></p> <ul> <li>4 Calypso® mangoes, chilled</li> <li>2 x 125g Perfection Raspberries</li> <li>2 x 125g Perfection Blueberries</li> <li>250g strawberries, hulled, halved</li> <li>175g mulberries, blackberries or boysenberries</li> <li>1 pomegranate, halved, arils removed (see tips)</li> <li>Vanilla ice cream and little meringues or shortbread, to serve</li> </ul> <p><strong>Rosé syrup      </strong></p> <ul> <li>500ml rosé</li> <li>1 cup white sugar</li> <li>3 sprigs fresh mint</li> </ul> <p><strong>Method:</strong></p> <ol> <li>To make the syrup, combine the rosé and sugar in a saucepan over medium heat. Stir until the sugar dissolves. Bring to the boil and simmer gently for 20 minutes until the syrup reduces an thickens slightly. Pour into a heatproof jug and add the sprigs of mint. Refrigerate for 3 hours.</li> <li>Cut the cheeks from the mango. Using a large spoon, carefully scoop the flesh out in 1 piece. Slice the mango crossways and arrange over a large serving platter. Scatter over the berries and pomegranate arils.</li> <li>Pour the chilled syrup over fruit. Serve with ice cream and meringues or shortbread.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>To remove the arils from pomegranate, roll the pomegranate on the bench to loosen the seeds. Score around the middle and tear open into halves. Hold each pomegranate half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds and juice. Remove any white pith.</li> <li>For an alcohol-free syrup replace the rosé with cranberry, pomegranate or apple juice.</li> </ul> <p><em>Recipe by </em><em>Calypso</em><strong><em><sup>®</sup></em></strong> <em>Mango.</em></p>

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Orange syrup cake

<p>Beautifully sweet and perfectly moist, this cake will have you coming back for second (maybe even thirds).</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>125g
butter, softened</li> <li>3 teaspoon
finely grated orange rind</li> <li>⅔ cup coconut sugar (or caster sugar)</li> <li>3 eggs, separated</li> <li>¾ cup
almond meal</li> <li>1 cup

gluten-free self-raising flour</li> <li>½ cup
buttermilk</li> </ul> <p><em>Orange syrup</em></p> <ul> <li>3 medium oranges</li> <li>¼ cup 
coconut sugar (or caster sugar)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat the oven to 160°C. Grease and flour a 20cm cake tin; tap pan and shake out excess flour.</p> <p>2. Using an electric mixer, beat butter, rind and sugar in a small bowl for about three minutes or until light and creamy. One at time, beat in just the yolks of the egg until combined (set egg whites aside). Transfer the mixture to a large bowl, stir in the almonds then flour and buttermilk in two batches.</p> <p>3. Beat egg whites in a clean small bowl with an electric mixer until soft peaks form. Fold into batter in two batches. Spread mixture into the prepared pan.</p> <p>4. Bake cake for about 45 minutes or until cooked when tested with a skewer. Stand for five minutes. Tap and gently shake cake in pan to release from the side before turning onto a wire rack over a tray.</p> <p>5. To make the orange syrup, remove the rind from one of the oranges with a zester. Squeeze juice from oranges; you will need three-quarters of a cup.</p> <p>6. Combine rind, juice and sugar in a small saucepan. Stir over a medium heat until sugar is dissolved. Bring to a simmer and then simmer, uncovered for three minutes.</p> <p>7. Pour hot syrup over hot cake. Pour syrup collected in the tray into jug; repeat until all the syrup is used.</p> <p>Note: This cake looks lovely with orange slices or rind decorated on top of it too.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/03/chocolate-and-fruit-slice/">Try this no-bake chocolate, fruit and macadamia slice</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/03/orange-and-poppyseed-cakes/">These orange and poppyseed cakes are delicious</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/03/flourless-hazelnut-chocolate-cake/">This flourless hazelnut chocolate cake is decadent</a></strong></em></span></p>

Food & Wine

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Tropical fruit stack with basil lime syrup

<p>Make the most of the tail end of the melon season with this beautifully refreshing fruit salad, which is simple to make, but elegant enough to be a dinner party dessert. It's also perfect as a light breakfast.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><em>For the syrup</em></p> <ul> <li>40ml water </li> <li>30ml honey</li> <li>juice of 3 limes</li> <li>10 large basil leaves, sliced finely </li> </ul> <p><em>For the fruit</em></p> <ul> <li>½ small watermelon</li> <li>½ small rock melon</li> <li>2 ripe mangoes</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. First, make the syrup: Warm the water, honey, lime juice and sliced basil leaves in a small pot. Once the honey has melted, set the syrup aside to cool. When cool enough to handle, pass the syrup through a sieve and discard the basil leaves.</p> <p>2. Cut the watermelon into 2cm thick slices and using a circular cookie cutter or a glass (about 7cm is ideal), cut out 4 circles from the flesh. Repeat this process with the rock melon.</p> <p>3. Peel the mangoes with a sharp knife and cut 1cm off each side to get flat sides. Cut 2cm slices either side of the stone to get 4 oval-shaped rounds. Cut out 4 circles using the same glass/cookie cutter. </p> <p>4. On 2 serving plates, build 2 stacks with the watermelon, rock melon and mango circles. Repeat the process until the stack is 6 rounds high. Once the syrup is cool, pour it over the fruit and serve immediately.</p> <p><em>Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

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Banana pancakes with honey lemon syrup

<p>A delicious breaky option complimented with the nutritional goodness of bananas.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 6 large pancakes</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>3 ripe bananas</li> <li>2 eggs, separated</li> <li>2 tablespoons milk</li> <li>30 gm or 1 ½ tablespoons butter, melted</li> <li>120 gm or 1 cup of plain flour</li> <li>2 teaspoons of baking powder</li> <li>1 tablespoon of caster sugar</li> <li>¼ cup pistachios, chopped and 1 banana, sliced</li> </ul> <p><em>For the honey syrup</em></p> <ul> <li>½ cup honey</li> <li>25 ml of lemon juice</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. In a bowl, mash the bananas with a fork until well pureed.</p> <p>2. Add the egg yolks, sugar, milk and butter and mix well with a fork or whisk.</p> <p>3. Mix in the flour and baking powder gently.</p> <p>4. In another clean bowl whisk the egg whites until they are white and fluffy (or use a mixer), then fold into the banana mixture.</p> <p>5. Heat a non-stick frypan until hot and then turn down to medium. The frypan shouldn’t need greasing.</p> <p>6. Cook a big spoonful of the mixture and when it starts to cook around the edges, flip over and continue to cook until golden.</p> <p>7. Place the pancake onto a plate and cover with foil until all the mixture is used up.</p> <p>8. Sprinkle the pancakes with pistachios and sliced bananas.</p> <p>9. To make the honey syrup, mix the lemon and honey in a jug and heat for 1 minute in the microwave to combine.</p> <p><em>Recipe courtesy of <a rel="noopener" href="https://australianbananas.com.au/" target="_blank"><strong><span style="text-decoration: underline;">Australian Bananas</span></strong></a>. </em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a rel="noopener" href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now.</span></a></strong></em></p>

Food & Wine

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Silken chocolate pots with shiraz syrup

<p>Doesn’t this look incredible? A restaurant quality dessert without all the fuss. This chocolate treat is very rich so don't be tempted to serve too much!</p> <p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 cups Australian thickened cream</li> <li>250g dark chocolate</li> <li>1 cup shiraz</li> <li>1 cup caster sugar</li> <li>2 cups frozen mixed berries</li> <li>Dark chocolate shavings, for serving</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Heat 1 cup of cream in a small saucepan until almost simmering, remove and stir in chocolate until melted. Cool to room temperature.</li> <li>Whip remaining cream until soft peaks form, fold in chocolate mixture until well combined.</li> <li>Spoon mixture into 6 serving glasses, refrigerate until set.</li> <li>For syrup, combine shiraz and sugar in a small saucepan, heat gently, stirring until sugar dissolves. Bring to a gentle simmer and turn off heat immediately. Cool to room temperature, stir in berries 1 hour before serving.</li> <li>To serve, pile soaked berries into the serving glasses and drench with syrup. Garnish with chocolate shavings.</li> </ol> <p>What’s your go-to winter dessert? Do you have a personal recipe to share with us? Let us know in the comments below.</p> <p><em>Recipe courtesy of Legendairy. <a href="http://www.legendairy.com.au/" target="_blank"><span style="text-decoration: underline;"><strong>Visit their site for more delicious food ideas.</strong></span></a></em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span>head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/04/three-ingredient-nutella-brownies/"><strong><em><span style="text-decoration: underline;">3-ingredient Nutella brownies</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/mini-banoffee-pies/"><strong><em><span style="text-decoration: underline;">Mini banoffee pies</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/chocolate-guinness-cake/"><strong><em><span style="text-decoration: underline;">Chocolate Guinness cake</span></em></strong></a></p>

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Home-made maple syrup

<p>Maple syrup is a must have ingredient for pancake mornings, but it also goes well with pikelets, bacon and even popcorn. This recipe is so simple and delicious; you’ll never go store bought again.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 cups white sugar</li> <li>1 cup boiling water</li> <li>½ teaspoon maple flavoured extract</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>In a heated saucepan, combine sugar and water.</li> <li>Cook and stir until sugar is dissolved. Remove from heat, and stir in maple flavouring.</li> <li>Take off the cool and pour into squeeze bottle.</li> <li>Serve drizzled over pancakes or your preferred meal!</li> </ol> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/03/apple-pancakes/"><span style="text-decoration: underline;"><em><strong>Apple pancakes</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/10/vanilla-custard/"><strong><span style="text-decoration: underline;"><em>Homemade vanilla custard</em></span></strong></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/diy-barbecue-sauce/"><span style="text-decoration: underline;"><em><strong>DIY barbecue sauce</strong></em></span></a></p>

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Lemon yoghurt syrup cake

<p>Dense and citrusy, this lemon yoghurt syrup cake will have you coming back for seconds.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 10</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>250g softened butter, 3 tsp finely grated lemon rind</li> <li>¾ cup caster sugar</li> <li>3 eggs</li> <li>1 ¼ cup Greek yoghurt</li> <li>¼ cup lemon juice for cake</li> <li>1 ½ cup self-raising flour</li> <li>½ cup plain flour</li> <li>Extra Greek yoghurt and lemon zest for garnishing</li> <li>¼ cup lemon juice for syrup</li> <li>2/3 cup caster sugar for syrup</li> <li>¼ cup cold water</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 160-180 degrees C fan-forced. Grease a 24cm ring pan.</li> <li>Combine butter, lemon ring and sugar in a bowl and use an electric mixer to blend until light and fluffy. Add eggs one at a time.</li> <li>Add half the yoghurt and half the lemon juice while stirring to combine. Sift half the flours over the butter mixture and stir. Repeat with remaining yoghurt, lemon, juice and flours until thoroughly combined without lumps. Spread into the greased pan.</li> <li>Bake for 50 minutes or until a skewer comes out clean. Cool for 10 minutes then turn out onto a wire rack.</li> <li>To make the syrup, combine the remaining lemon juice, sugar and cold water in a saucepan over low heat. Stir for two to three minutes until sugar has dissolved. Bring to the boil then promptly reduce heat to low and simmer for another three to five minutes until thick. Pour syrup over hot cake, top with lemon zest and serve with a dollop of yoghurt.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/travel/cruising/2015/11/pistachio-torta/">Pistachio Torta</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/11/raspberry-muffins/">Raspberry muffins</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/11/white-chocolate-macadamia-raspberry-muffins/">White chocolate macadamia and raspberry muffins</a></strong></em></span></p>

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